


fiATINSPE 





OSTERTAG -WILCOX 



NEW YORK 

R.JENKINS CO, 

IE AT 48TH STREET 




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COPVRIGHT DEPOSIT 



GUIDE 



FOR 



MEAT INSPECTORS 



BY 



Dr. ROBERT OSTERTAG 



WITH 159 ILLUSTRATIONS 



AUTHORIZED TRANSLATION 
With Numerous Additions and Alterations 



BY 



EARLEY VERNON WILCOX, A.M., PhD. ' 

DIRECTOR HAWAII AGRICULTURAL EXPERIMENT STATION 




V^ 



New York 
WILLIAM R. JENKINS COMPANY 

PUBLISHERS 

Sixth Avenue at 48th Street 



T5 -137^ 
.® 8S 



Copyright, 1915 
By William R. Jenkins Company 



All Pights Rej^erved 



JAN-18 1915 



printed by the 

Press of William R. Jenkins Company 

New York 



'CI,A391391 



Translator's Preface 



At the present time a more active and intelligent interest is taken 
in meat inspection than ever before. iSome years »go our citizeus 
were much exercised over the sensational reports of the inefficiency of 
meat inspection. As soon as the people began to examine the matter 
soberly*, they found that the initiatory movement for the improvement 
of inspection had been taken by the Bureau of Animal Industry, that 
the inspectors were doing their whole duty under the authority which 
they then had, and that the health of the meat consumer was reason- 
ably well guarded. 

Nevertheless, with the passage of the law of June 30, 1906, meat 
inspection was placed on a better basis. Under the new law the in- 
spector cannot recognize lesions which were previously unrecognizable, 
nor can he perform his duties more conscientiously than under the 
old law, but he has authority to enforce sanitary measures where 
previously he could merely make suggestions. It is in the field of 
general sanitation of abattoirs and packing rooms that the greatest 
changes for the better have taken place. 

Under the new law it may be rightly asserted that the Bureau 
of Animal Industry has put in operation the most efficient meat m- 
spection service known to the civilized world. The inspection regu- 
lations reflect the most recent advances in our knowledge regarding 
the effect of animal diseases upon the wholesomeness of meat for food. 
Only two sanitary qualities of meat are recognized : meat to be passed, 
and meat to be condemned. Wholesome meat is not condemned, and 
unwholesome meat is not passed. The interests of both the consumer 
and producer are thus fully protected. 

In translating O.stertag's-Haudlnich der Fleiscbbeschau it was felt 
that a great fund of information on the p^tholngical coii.litions in m<-at 
was made available to the English-speaking inspector. Ostertag soon 



GUIDE FOR MEAT INSPECTORS 

realized that a condensed statement of the essentials was needed by the 
practical inspector. In the various editions of Leitfaden fiir Fleisch- 
beschauer this idea has ripened to fruition. The descriptive matter 
is made graphic by the excellent illustrations. 

All material not applicable to American conditions has been omitted. 
About eighty pages relating to German laws, regulations and diseases 
M hich do not occur in the United States have thus been replaced with 
American laws, regulations, educational requirements for inspectors, 
and matter relating to diseases not discussed by Ostertag. 

I am under special obligations to Dr. John R. Mohler, Chief of 
the Pathological Division of the Bureau of Animal Industry, for re- 
vising the translation and making suggestions from his ripe expe- 
rience. The publishers deserve much credit for their continued active 
interest in all matters which make for the betterment of the veterinary 
profession. It is hoped that the present volume may assist both the 
veterinary inspector and meat inspector in their arduous duties, in- 
volving, as they do, not only the highest degree of skill and training, 
but also the greatest probity and ripeness of judgment. 

E. V. WILCOX. 
January, 1915. 



TABLE OF CONTENTS 



Page 

Chapter I. 

Introduction 1 

Chapter II. 

Name and normal character of organs and parts of animals 

including the determination of species from sample parts. . 3 

1. Skeleton . . . .„ 3 

2. Muscles 6 

3. Viscera 8 

4. Skin 48 

Chapter III. 

Functions of the animal body with special reference to the 
blood and lymph circulation and to the chief evidences of 

health in living animals 52 

1. Functions of the animal body 52 

2. Evidences of health 58 

Chapter IV. 

Antemortem inspection 61 

1. Purposes of antemortem inspection 61 

2. Antemortem inspection and meat inspection 62 

3. Procedure in antemortem inspection 62 

Chapter V. 

Methods of slaughtering, etc 77 

1. Chief methods of slaughtering 77 

2. Commercial methods of slaughtering 80 

3. Live weight and dressed weight . 90 

4. Changes in meat after slaughter 91 

5. Age and sex of slaughtered animals 91 

Chapter VI. 

Routine of meat inspection 93 

1. General considerations 93 

2. Examination of parts of the carcass 96 



TABLE OF CONTENTS 

Page 

Chapter VII. 

Diseases and defective conditions of most importance in meat 
inspection 102 

a. Objectionable qualities of meat in consequence of 
natural conditions 102 

1 . Immaturity 102 

2. Fetuses 103 

3. Emaciation 103 

4. Yellow color of fat tissues 103 

5. Objectionable odor and flavor 104 

b. Diseases of food animals 104 

General considerations 104 

Classification of diseases 109 

I. Local diseases 109 

1. Cutis and subcutis 109 

2. Respiratory apparatus Ill 

3. Digestive apparatus 116 

4. Genito-urinary apparatus 122 

5. Circulatory apparatus 126 

6. Lymph glands 130 

7. Spleen .- 131 

8. Nervous system 131 

9. Skeleton 132 

10. Musculature 134 

II. Blood diseases 136 

III. Intoxications and autointoxications 138 

I\". Animal parasites 139 

Parasites not transmissible to man 139 

Parasites transmissible to man 154 

1. Beef measle worm 154 

2. Pork measle worm 158 

3. Trichina 161 

4. Taenia echinococcus 165 

y. Infectious diseases 166 

1. Tuberculosis -. 166 

2. Caseous lymph-adenitis 179 

3. Actinomycosis 179 

4. Vesicular exanthema 181 

5. Foot-and-mouth disease 182 

6. Swine erysipelas 183 

7. Urticaria' 184 

8. Swine plague : 185 

9. Septicemia 187 



TABLE OF CONTENTS 

Page 

10. Pyemia 187 

11. Tetanus 188 

12. White scours 188 

13. Necrotic stomatitis 189 

14. Authrax 189 

15. Blackleg 190 

16. Hemorrhagic septicemia 190 

17. Rabies .....191 

18. Pleuropneumonia 191 

19. Hog cholera 192 

20. Malignant epizootic catarrh 193 

21. Texas fever 194 

22. Parasitic icterohematuria 194 

Chapter VIII. 

Preservation of meat and tanking of condemned meat 196 

Chapter IX. 

Legal regulation of meat inspection in the United States 198 

The law of June 30, 1906 198 

Meat inspection regulations 205 

State and municipal meat inspection 239 

Chapter X. 

Educational requirements for inspectors 241 



I 

Introduction 



Nature and Purpose of Antemortem and Postmortem Inspection 

Under the tenli ante-mortem inspection is understood the inspec- 
tion of living animals before slaughter. The purpose of this inspec- 
tion is to determine whether animals to be slaughtered are healthy or 
affected with a disease. By ante-mortem inspection two classes of 
diseases may be detected : 

1. Diseases which are of influence upon the wholesomeness of the 

meat. 

2. Infectious diseases or plagues of veterinary interest. 

Furthermore, ante-mortem inspection has the purpose of rendering 
post-mortem inspection easier. If animals intended for slaughter show 
no symptoms of disease, the more minute inspection of certain parts, 
e.g., bones and articulations, may be omitted. On the other hand. In 
the case of diseased animals ante-mortem inspection gives an indication 
of the parts which are to be especially considered post mortem. For 
further details see the special chapter on ante-mortem inspection 
(Chapter IV). 

Post-mortem inspection, or meat Inspection, is the investigation of 
slaughtered animals. It has the same fimctlon as ante-mortem in- 
spection. 

Ante-mortem and post-mortem inspection are often considered col- 
lectively as meat inspection. 

1 



2 GUIDE FOR MEAT INSPECTORS 

In judging the fitness of meat for food ante-mortem inspection is 
of great importance for the reason that there are diseases which can 
be more accurately diagnosed in the living than in the dead animal. 

The maintenance of ante-mortem and post-mortem inspection is 
necessary : 

1. Since diseases may be transmitted to man through the con- 

sumption of meatv 

2. And since animal plagues may be disseminated through the 

sale of diseased meat. 

Thus meat inspection has both a medical and veterinary bearing. 



II 



Name and Normal Character of Organs and Parts o£ 
Animals, Including the Determination of the Species 
from Sample Parts 



The body of food animals is composed of : 

1. The skeleton. 

2. The muscles, ligaments, tendons and sheaths of tendons. 

3. Various viscera or organs naturally grouped together into 

the respiratory, digestive, urinogenital, nervous, circulatory 
and lymphatic systems. 

4. The skin or general integument. 

1. The Skeleton 

The skeleton consists of the bones of the. head, body and extremi- 
ties (Figs. 1 and 2). 

Among the bones of the skull we may distinguish the cranial bones, 
forming the cranial cavity, and the facial bones, forming the nasal, 
mandibular and mouth cavities. The cranial cavity encloses the brain 
and the mouth cavity the tongue. Of the skull bones special mention 
may be made of the frontal bone covering the fore part of the brain, 
and the occipital bone enclosing the brain behind. 

The more important facial bones are the nasal bones, which enclose 
the nasal cavity, the jawbones, which bear the teeth in their special 
alveoli, and the palatine bones, which separate the nasal and mouth 
cavities. 

The bones of the trunk include the vertebras, ribs and sternum. 
The vertebral column is divided into the cervical, dorsal, lumbar, sacral 
and caudal regions. The vertebrae enclose a canal which is a continu- 
ation of the brain cavity and contains the spinal cord. The ribs with 

8 



GUIDE FOR MEAT INSPECTORS 



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GUIDE FOR MEAT INSPECTORS 



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6 GUIDE FOR MEAT INSPECTORS 

the dorsal vertebrae and sternum form the thorax or bony framework 
of the thoracic cavity. The lungs and heart lie in this cavity. 

The appendicular skeleton includes the anterior and posterior 
extremities and their girdles. 

The pectoral limb consists of a scapula, humerus, radius, ulna, 
metacai*pals, and digits, wliich in turn include the metacarpal and 
phalangeal bones (pastern, coronary, coffin and sesamoid bones). The 
pelvic limb consists of "the pelvis (iHum, pubis and ischium), femur, 
tibia, fibula and other distal parts as in the pectoral limb. 

The above-mentioned bones are either flat like the scapula and 
ribs, or long and tubular like the humerus, femur and tibia. The 
flat bones contain a red pomacelike material in the interior, the tubu- 
lar bones a so-called marrow cavity in which the bone marrow is 
found. 

Differentiation between the bones of different food animals. The 
bones of the different food animals possess peculiar characteristics 
by means of which the species may be distinguished. A knowledge 
of these distinguishing points, however, presupposes a close familiarity 
with osteology such as is not usually furnished in the training of the 
non-veterinary inspector. If in special cases it is necessary to deter- 
mine the origin of meat from the characteristics of the bones, this 
matter may be referred to a veterinary inspector. 

Articulation of the bones. Bones are articulated with one another 
in various ways, by sutures as in the bones of the skull, by cartilag- 
inous discs as in the vertebrae, or by joints as in the limbs. In the 
formation of joints not only the ends of the bones but also the articu- 
lar ligaments are concerned. 

2. Muscles 

The bones serve as attachment for the muscles. Muscles have an 
attachment upon one bone and an insertion upon another (Fig. 3). 
At the point of attachment the muscles pass over into shorter or 
longer tendinous fibers, particularly long in the case of the limb 
muscles. The tendons are surrounded with sheaths. 

The muscles which are attached to bones are known as skeletal 
muscles. They are also called striated muscles for the reason that 



GUIDE FOR MEAT INSPECTORS 7 

under the microscope they disclose a cross striation (Fig. 4). The 
so-called smooth muscles in the wall of the stomach and alimentary 
tract have smooth, non-striated fibers (Fig. 5). 



^^#M#I 

















Fig. 3. — ^Superficial muscles on the neck, anterior extremities, chest and 
abdomen of an ox. 



The muscles are bound into large groups by means of the so-called 
connective tissue. In fat animals this connective tissue becomes trans- 



^ 



Fig. 4. — Striated muscle fibers. 

formed into adipose tissue. The stronger the development of fat 
tissue the higher the degree of fattening in food animals. The fat 




Fig. 5. — Smooth muscle fibers. 

tissue also covers over the prominent parts of bones. Fat animals may 
thus be recognized before slaughter by the slight prominence of the 
bones. 



8 • GUIDE FOR MEAT INSPECTORS 

Characteristics of the muscvlature, includmg the corresponding 
fat tissue, connective tissue, bones and joints in food animals. After 
slaughter the muscle, fat and connective tissue are almost free from 
blood. In cattle the fat tissue is white or pale reddish, firm, and 
showing wavy or grapelike prominences on the surface. The tallow 
of animals from pastures or of old cows may be yellowish. The bones 
possess a thick, firm, grayish white or grayish yellow cortical layer. 
The bone marrow is firm and pure white or reddish yellow. The fat 
tissue of sheep and goats is white and firm ; that of hogs white, finely 
granular and soft. The musculature in young cattle is pale red, in 
sucking calves light or dark grayish red, in bulls dark red, in steers 
bright red, in cows bright or dark red, in sheep hght red, in swine 
pale or grayish red. The meat of older animals is usually darker. 

In poor animals there is little fat tissue, but, in contrast with the 
fat tissue of animals emaciated as the result of disease, it is firm, not 
tough, neither moist nor gelatinous. The muscles of non-emaciated 
animals feel full and elastic, never soft or flabby. 



3. Viscera 

(a) Respiratory Apparatus 

The respiratory apparatus (Figs. 6 and 7) includes the nasal 
cavities, larynx, trachea and lungs. 

The nasal cavities are separated by a septum (Fig. 6, a), and, 
like the larynx and trachea, furnished with a mucous membrane, which 
is smooth and in healthy animals moistened with a small quantity of 
watery mucus. 

The framework of the larynx is formed by the laryngeal car- 
tilages (Fig. 6, c), to which the laryngeal muscles are attached. 

Between the nasal cavities and the larynx lies the nasopharyngeal 
space (Fig. 6, 6). 

The trachea (Fig. 6, d) consists of a large number of cartilag- 
inous rings which are connected with one another by ligaments. At 
the entrance into the lungs the trachea divides into two large branches, 
similar to the trachea in structure, and these branches in turn repeat- 



GUIDE FOR MEAT INSPECTORS 9 

edly ramify into bronchioles which are gradually lost in the pul- 
monary tissue. 

The lungs (Fig. 6, h, and Fig. 7) are composed of left and 
right halves which in turn exhibit smaller parts or lobes. The pul- 
monary lympli glands are found at the point of entrance of the tra- 
chea (Fig. 7). Healthy lungs collapse after removal from the thorax. 
In animals which have been well bled during slaughter they have a 
yellowish rose red color, later becoming dark red, and a smooth, 
shining surface. If the lungs are incised and a knife is passed over 
the cut surfaces a white or reddish fluid mixed with air bubbles is 




Fig. 6.— Respiratory apparatus. (After Franck.) 

a- nasal septum, b- nasopharyngeal space, c- larynx, d- trachea, e- thyroid gland, 

/- and g- mediastinum, h- left lung. The posterior end of the 

lung lies upon the diaphragm. 



observed. A similar foam is found in the air passages. The lungs 
feel soft-elastic, i.e., they are readily indented by the finger but the 
pits quickly disappear after removing the pressure. A piece of 
lung thrown in water will float. The lungs are covered with a smooth, 
thin, shining and transparent membrane, the pulmonary pleura. 
The folds xmite between the two halves of the lung into the so-called 
mediastinum (Fig. 6, g), which passes upward between the lungs to 
the vertebral column. In the mediastinum are found the mediastinal 
glands (Fig. 7). The mediastinum is attached to the vertebrae and 



10 



GUIDE FOR MEAT INSPECTORS 



passes downward from this point as the costal pleura covering the 
inner surface of the thorax, ribs, sternum and diaphragm, which 
latter separates the thoracic from the abdominal cavity. The pul- 



Right 
ventricle 



Left 
ventricle 

ieft 

anterior 

lobe 

Left 

pulmonary 

lymph 

gland 

Left 

median 

lobe 



Left 

posterior 

lobe 



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median 

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mediastinal 

gland 



Right 
posterior 
lobe 



Posterior 
mediastinal 
gland 



Fig. 7. — Bovine lungs and heart. 



monary pleura and the costal pleura together constitute the thoracic 
pleura. 

Differentiation of the lungs of different food animals. The lungs 
of ruminants (cattle, sheep and goats) possess two or three lobes on 



GUIDE FOR MEAT INSPECTORS 11 

the left and four or five on the right. Beef lungs show a further 
division of the lobes into small lobules, the latter being separated by 
a strongly developed interstitial tissue (Fig. 7). Hog lungs have 
two or three lobes on the left and three or four on the right. 



(b) Digestive Apparatus 

The digestive apparatus consists of the teeth and tongue in the 
mouth cavity, the pharynx surrounding the pharyngeal cavity, the 
esophagus, stomach, intestines and intestinal glands including the 
salivary glands, liver and pancreas. 

The age of animals may be determined by the character of the 
teeth (see age determination). 

The tongue is a muscular organ covered with a thick, opaque, 
white mucous membrane. Distinction is made between the basal and 
apical parts of the tongue. 

Differentiation of the tongue of different food animals. The 
beef tongue has a strong dorsal ridge, a slender tip, and, upon the 
latter, numerous spinelike, backwardly directed papillae, which when 
stroked with the hand feel like a stiff brush. On the dorsal ridge 
of the beef tongue there are on either side twelve circumvallate papillae 
(Fig. 8). In sheep and goats the tongue is notched in the middle of 
the tip. Papillae are wanting on the tip. In black sheep the tongue 
is always black or spotted with black. The dorsal ridge is wanting 
in the tongue of the hog. The sharp-pointed papillae are likewise 
wanting and in their place are found slender, filiform and round 
papillae. The hog tongue has only two circumvallate papillae on 
either side (Fig. 9). 

Cattle, sheep and goats have incisors only in the lower jaw and 
not in the upper j aw as in swine. 

The mouth cavity, like all other parts of the digestive apparatus, 
is covered with a mucous membrane which is smooth and moist. That 
part of the mucous membrane which covers the palatine bones is 
called the hard palate, the part which separates the pharynx from 
the mouth cavity is called the soft palate, and the part which covers 
the cheeks and lips is called the buccal and labial mucosa. 



12 



GUIDE FOR MEAT INSPECTORS 



The stomach is a sackhke enlargement of the digestive canal. 
The intestine is a tube of varying size and length with a number of 



Nasopharyngeal space 



Right submaxillary gland 
Circumvallate papillae 




Hard palate 
Pterygoid muscle 

Masseter muscle 

Pharyngeal glands 

Larynx 
Soft palate 

Dorsal surface of tongue 



Tip of tongue 



Fig. 8. — Bovine head and tongue. 



different parts. We distinguish between the small and large intes- 
tines. The small intestine begins at the stomach, the large intestine 



GUIDE FOR MEAT INSPECTORS 



13 



ends at the anus. Between the small and large intestine there is a 
constriction, the iHocecal valve. The large intestine is further di- 
vided into cecum, colon and rectum (Figs. 10 to 13). 

The stomach and intestine lie in the abdominal cavity and are 
held in position by ligaments. They are covered by a smooth, shining 
membrane, the peritoneum. Beneath this is a muscular coat and 
upon the inside a mucous membrane. The muscular coat consists of 
so-called smooth muscle fibers which show no cross striation (Fig. 5). 



Anterior end of the trachea 



Soft palate 



Circumvallate papilla: 



Ijsophagus 




Fungiform papillae 



Fig. 9. — Tongue with pharynx and larynx of the swine. 



The mucous membrane of the stomach and intestine contains the 
digestive glands which secrete the digestive juices. Furthermore, 
minute lymph glands or lymph follicles are found in the mucosa of 
the intestine. 

The stomach and intestine of healthy animals always contain 
more or less material after slaughter. Externally the stomach and 
intestine are whitish or bluish gray. The mucosa is smooth or 



14 



GUIDE FOR MEAT INSPECTORS 



Small intestine 



Stomach covered 
with omentum 




Colon 



Csci 



Fig. 10. — Stomach and intestines of swine after incomplete opening 
of the abdomen. 



GUIDE FOR MEAT INSPECTORS 



15 



Testicles 
Penis 



Preputial sheath 



Small intestine 



Csecum 



Colon 



Tongue 




Rectum 



Bladder 
Kidney 



Stomach xovered 
with omentum 



Larynx 
Esophagus 



Snout 



Fig. 11.— Stomach and intestine of swine after complete opening of the abdomen. 



16 



GUIDE FOR MEAT INSPECTORS 



Colon 



Omentum 




Mesentery 



Fig. 12. — Exenterated stomach, intestine and spleen of swine. 



GUIDE FOR MEAT INSPECTORS 



17 



L,ymph glands 



Part of stomach 



Small intestine 
with mesentery 




Ivymph glands 



Fig. 13. — Alimentary canal of sheep after opening abdomen. 



18 



GUIDE FOR MEAT INSPECTORS 



velvety, slippery and, with the exception of one place in the stomach, 
gray or grayish yellow and shining. In the mucosa of the stomach 
there is one point which is red even in healthy animals. In hogs 
this point lies in the floor of the stomach at the lowest part of the 
large curvature. At this point the mucosa is brownish red, and 
bluish red during gastric digestion. 



Attachment 
to 



Mesenteric 
glands 




Mesenteric 
glands 



Fig. 14. — Mesentery of a fat steer. 



The membrane which covers the alimentary tract unites to form 
thf so-called mesentery. In the mesentery are found the mesenteric 
glands, and in addition in fat animals a strongly developed adipose 
tissue (Figs. 12 to 14). The mesentery supports the alimentary 
tract by attachment to the vertebral column, from which point it 
passes over the abdominal wall, thus forming the inner lining of the 
abdominal cavity or parietal layer of the peritoneum. 



GUIDE FOR MEAT INSPECTORS 



19 



One part of the peritoneum, known as the omentum, surrounds 
the stomach and intestine as a netUke membrane (Figs. 10 to IS). 
In fattened animals fat accumulates in the omentum, rendering it 
cloudy and streaked or entirely opaque. 

Differentiation of the stomach of different food amimals. In 
cattle, sheep and goats the stomach has four parts, three fore- 
stomachs (rumen, reticulum and psalter) and a true or digestive 
stomach (Figs. 15 and 16). The stomach of the hog is simple. 





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. 


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itestine 


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Spleen 



Psalter 



Reticulum 



Abomasum 



Fig. 15. — ^Stomach and spleen of ruminant. 



The liver is a large glandular organ which lies behind the dia- 
phragm and is connected with the latter by ligaments. There is an 
anterior or diaphragmatic surface and a posterior or gastric sur- 
face. The porta hepatis or entrance for the portal vein is on the 
posterior surface and about this structure are arranged the hepatic 
lymph glands (Fig. 18). The liver is of a reddish brown color, has 
sharp borders, feels firm but yielding, and exhibits numerous small 



20 



GUIDE FOR MEAT INSPECTORS 




Rumen 



Reticulum 



Omasum 



Abomasum 



Fig. 16. — Opened stomach of ruminant. (After Franck.) 



GUIDE FOR MEAT INSPECTORS 



21 



Testicles 



Penis 



Preputial sheath 
Kidneys 



Pharynx and 
larynx 



Tongue 




Rectum 

(cut through) 



Bladder 



Liver (the 
upper line 
ends at the 
diaphragm 



Fig 17. — Liver of hog in- natural connection with diaphragm, also urinogenital 
organs in natural position. 



22 



GUIDE FOR MEAT INSPECTORS 



lobules, the hepatic lobules (Fig. 20). In fattened animals the liver 
may show a yellowish brown color and rounded borders. 

The liver secretes the bile which passes through the bile ducts 
into the gall bladder, where it collects and finally empties into the 
intestine through the hepatic bile duct. 

Differentiation of the liver of different food animals. The beef 



Lymph glands on the porta hepatis 




Pancreas 



Gall 
bladder 



Bile ducts 

Fig-. 18. — Gastric surface of bovine liver with pancreas. 



liver is two-lobed and has a strongly developed additional lobe, the 
so-called Spigelian lobe (Figs. 18 and 19). In sheep and goats 
the liver also has two lobes. The liver of hogs, on the other hand, 
possesses four lobes (Fig. 17) and also a small Spigelian lobe. Fur- 
thermore, in the hog liver the hepatic lobules are conspicuous 
(Fig. 20). 



GUIDE FOR MEAT INSPECTORS 



23 



Vena cava 



Bile ducts 




\ Spigelian 

lobe 



Left lobe 





Lymph 

glands 

on the porta 

hepatis 



Right lobe 
Gall bladder 



Fig. 19.— Gastric surface of bovine liver after removal of pancreas. 



Liver lobules 




Fig. 20. — Piece of swine liver showing lobules. 



24 GUIDE FOR MEAT INSPECTORS 

The salivary glands in the head and the pancreas connected with 
the intestine and liver (Fig. 18) are gray or grayish yellow lobular 
structures. They secrete the saliva and pancreatic juice, which are 
mixed directly with the food, or, as in the case of the pancreas, 
conducted through a special duct into the intestine. 

(c) Genito-urinary Apparatus 

The urinary apparatus consists of the kidneys, ureters, bladder 
and urethra. 

In all animals there are two kidneys, a right and left (Fig. 17). 
The kidneys lie beneath the vertebral column. They are surrounded 




Fig. 21. — Bovine kidney. 



with a special capsule, the renal capsule, which in fattened animals 
contains a strongly developed fat tissue. The renal capsule must be 
removed before the kidneys can be seen. They exhibit a reddish 
brown color on the surface and minute red spots on the surface as 
well as in the outer part of the cortical layer (Fig. 25). The kidneys 
possess a firm consistency. The surface of the exterior and of sec- 



GUIDE FOR MEAT INSPECTORS 



25 



Pelvis of kidney 



Surface 




Renal papillae 



Medullary layer 



Cortical layer 



Fig. 22. — Kidney of swine. (Surface and section.) 



' J Kidney lobes 



Renal papillae 



Kidney lobes 



Fat tissue / 
under | 
the pelvis — t 
of kidney > 

Pelvis of <4 
kidney ^1 



t- O 



) "( 



Pelvis of 
kidney 




Fig. 23.— Bovine kidney. (Sectioned.) 



26 



GUIDE FOR MEAT INSPECTORS 



tions is smooth and sliining. In highly fattened hogs, and more 
rarely in cattle and sheep, the kidneys may be yellowish brown and 
cloudy in appearance. 




Cortex of kidney 



Medullary layer 



Pelvis of kidney 



Fig. 24. — Kidney of sheep. (Sectioned.) 




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"& 

-^-° 



"^--v V'! 



a^ 



Surface of 
kidney 



■m'<A '\ 



Red spots in 
cortical layer 



/ — Medullary layer 



Fig. 25. — Section through two renal lobules of the steer. 



The kidneys excrete the urine which first collects in a cavity of 
the kidneys known as the renal pelvis (Fig. 23). From here the 
urine passes through the ureters to the urinary bladder, and from 
the bladder through the urethra to the outside (Fig. 17). 



GUIDE FOR MEAT INSPECTORS 



27 



Pelvic cavity 



Rectum 

lyongitudinal 

section of 

abdobinal wall 




Adductor muscle 
of the thigh 



Uterus with 
oviducts and 
ovaries 



Fig. 26. — Sow after opening abdominal and pelvic cavities. 



28 



GUIDE FOR MEAT INSPECTORS 




Vagina 



Ovary 

Corpus luteum 
Oviduct 

Horns of uterus 





Vulva 



Bladder 



Body of uterus 

Ovary 
Oviduct 



Fig. 27. — Outer surface of reproductive organs of cow. 



GUIDE FOR MEAT INSPECTORS 



29 




Vagina 



Horn of uterus 




Entrance to 
vagina 



Opening of 
urethra 



Urinary bladder 



Os uteri 



Horn of uterus 



Ovary 



Body of uterus 



Fig. 28.— Mucous surfaces of bovine vulva, vagina, uterus and bladder. 



30 



GUIDE FOR MEAT INSPECTORS 




Adhesion lines 
between both horns 



Empty apex of 
unpregnant horn 

I<eft ovary 



Anterior end of 
body of uterus 



Os uteri 



Fig. 29. — Pregnant uterus of cow. (Harms.) 



GUIDE FOR MEAT INSPECTORS 



31 



Differentiation of the kidnei/s of different food animals. The beef 
kidneys are oval and lobular, consisting of 15 to 25 lobules of vary- 
ing size (Fig. 21). In sheep and goats the kidneys are bean-shaped 
and without lobes. Only one papillary process, the renal papilla, 




Fig. 30. — Uterine cotyledon of the cow. (Harms.) 




Fig. 31. — Uterine cotyledons of the ewe. 



empties into the pelvis of the kidneys of sheep and goats (Fig. M). 
The kidneys of the hog are likewise bean-shaped and without lobes, 
but they show 6 to 11 renal papillae on cross-section, and are longer 
and thinner than the kidneys of sheep and goats. 



32 GUIDE FOR MEAT INSPECTORS 

The male sexual apparatus consists of the testicles which lie in 
the scrotum and produce the semen (Fig. 17), the seminal vesicle 
and penis composed of urethra and corpora cavernosa (Fig. 17). 

In male animals the urethra is attached to the ischium by the 
ischiocavemosus muscle. In slaughtering the stump of this muscle 
remains attached to the ischium and may be used in determining 
the sex of the animal carcass. In boars the preputial sheath lying 
at the anterior end of the urethra is removed with the latter (Fig. 17), 
thus producing in the lower abdominal wall a cut which is wanting in 
female animals (Fig. 26). 

The female sexual apparatus consists of the ovaries, oviducts, 
uterus, vagina, vulva and udder. 

The ovaries are connected with the uterus by means of the ovi- 
ducts. The ovaries are oval structures on which vesicles with watery 
contents and yellow nodules (corpus luteum) are to be seen (Fig. 27). 
In healthy animals the oviducts are not very prominent. 

The uterus is a membranous sack lying partly in the pelvic cavity 
and partly in the abdominal cavity. The surface color is grayish 
white or grayish red. The uterus has a body and two horns (Fig. 
27). The horns are covered with the peritoneum and are composed 
of a thick layer of smooth muscle fibers and a mucosa. This mucous 
membrane is yellowish or reddish gray and possesses the peculiar 
property of forming buttonlike structures or uterine cotyledons in 
pregnant cattle, sheep and goats (Figs. 30 and 31). In nonpregnant 
cows there are mere folds of the mucous membrane in the place of the 
uterine cotyledons (Fig. 28). At the vaginal end the uterus is 
closed by the os uteri (Fig. 29). 

In cattle, sheep and goats the udder is located between the thighs 
in the pubic region, in swine on the lower thoracic and abdominal 
wall. In animals which have not borne young the udder is firm 
and only slightly developed. In animals which have borne young, 
however, it is large and soft. In animals which for a long period 
before slaughter have not been milked nor sucked the milk in the 
udder and milk cisterns may coagulate into small white masses. In 
the case of sucking brood animals milk may be pressed out of the 
udder. 



GUIDE FOR MEAT INSPECTORS 33 

(d) The Nervous System 

The nervous system consists of the brain, medulla oblongata and 
spinal cord. The two chief parts of the brain are the cerebrum and 
cerebellum (Fig. 32). The nerves arise from the brain and spinal 



Cerebrum — 



Cerebellum 




Medulla oblongata 



Fig. 32. — Bovine brain and bulb. 

cord. They are white flat structures, becoming smaller and smaller 
as the distance increases from the point of origin, and finally dividing 
into small fibers invisible to the naked eye. 



(e) Circulatory Apparatus 

The circulatory apparatus consists of the heart and blood vessels. 
The heart is a muscular organ with four chambers (a right and left 
ventricle and a right and left auricle). The walls of these chambers 
consist of the myocardium or cardiac musculature, which is covered 
with a smooth, glistening membrane (the endocardium on the inside 
and the epicardium on the outside). The heart is surrounded by 
a membranous sack, the pericardium, which contains a small quantity 
— at most a teaspoonful — of a clear, colorless and odorless fluid. 
The inner surface of the pericardium is smooth and glistening, and 
lies loosely upon the surface of the heart. The two sides of the 



34 GUIDE FOR MEAT INSPECTORS 

heart are separated by a longitudinal septum, while the auricles are 
separated from the ventricles by the cardiac valves. 

From the heart arise the efferent vessels or arteries which carry 
the blood to all parts of the body. The arteries finally become sub- 
divided into minute capillaries invisible to the naked eye (Fig. 35). 
These capillaries reunite into larger afferent vessels, the veins which 
return the blood from all parts of the body to the heart (greater or 




Fig. 33. — Heart, pericardium and vessels in natural position. (After Franck.) 

a- pericardium, b- left ventricle, c- right ventricle, d- coronary artery, e- 

aorta with its branches, /- pulmonary artery, g- and h- anterior 

and posterior vena cava. 

systemic blood circulation, Figs. 35 and 47). After being brought 
back from the body to the heart through the veins the blood is forced 
by the heart into the lungs, from which, after passing through the 
pulmonary capillaries, it is returned to the heart (pulmonary circu- 
la.tion. Figs. 34 and 47). The pulmonary is also called the lesser 
circulation. The portal circulation is another lesser circulation. 
Thus the circulatory apparatus forms a system of closed tubes 



GUIDE FOR MEAT INSPECTORS 



35 



which are in organic connection and in which in the Hving animal 
the blood is kept constantly flowing. The course of the blood is as 
follows : From the left ventricle the blood is driven through the aorta 






X 




and its ramifications into the various parts of the body. Here it is 
collected in the veins and returned to the right auricle through the 
vena cava (systemic circulation). From the right auricle the blood 



36 GUIDE FOR MEAT INSPECTORS 

passes into the right ventricle and thence into the lungs. From the 
lungs it returns to the left auricle and thence to the left ventricle 
(pulmonary circulation). The portal circulation begins with veins 
which arise from the stomach, intestine and pancreas and which unite 
into the portal vein. The portal vein empties into the liver at the 
porta hepatis and breaks up into capillaries. From these capillaries 
the blood is collected and poured into the systemic -circulation through 
the hepatic vein (Fig. 47). 

Form of the heart. The heart consists of cross striated muscle 
fibers like those of the skeletal musculature. When the heart is con- 
tracted it has a conical form. In diastole, however, it is more spher- 
ical. In slaughtered animals the heart usually has the conical form. 

The cardiac muscle has a reddish brown color, conspicuous sheen 
and a firm consistency, especially in the left ventricle. In slaugh- 
tered animals which have been well bled very little blood is seen on 
a cross-section of the heart muscle or in the severed blood vessels. 
A strikingly small blood content is also to be noted in the coronary 
vessels which lie in the coronary grooves of the heart surface and 
which in fattened animals are surrounded by a white or yellowish white 
fat tissue (Fig. 34). The cardiac valves are thin membranous struc- 
tures which may show small nodular thickenings on the borders. 

Differentiation between the heef heart and that of other food 
animals. Aside from its greater size the beef heart possesses two 
bones in the aorta which carries blood from the left ventricle to the 
body. In the heart of other food animals no such bones are present. 

The blood. In slaughtering, the circulatory system becomes 
empty as a result of severing the vessels in the neck. In slaughtered 
animals which have been well bled the vessels are quite empty except 
for small traces of blood. In well-bled carcasses it is only in the heart 
that small blood clots can be found. In well-bled carcasses no blood 
except in mere traces is found on cross-sectioning the liver or 
muscles. 

Recognition of animals which have died a natural death. In 
animals which have died a natural death the blood collects in the 
side upon which the animal lay at the time of death (blood hypos- 
tasis). One side is therefore colored dark red by the blood while the 
other side is free from blood as in slaughtered animals. In all of the 



GUIDE FOR MEAT INSPECTORS Z1 

paired organs or organs which are divided into a right and left half, 
one organ or one half in animals which have died a natural death 
is always full of blood and dark colored. 

In the vessels the blood is fluid. After removal from the vessels 
it soon coagulates into blood cakes. Coagulation may be prevented 
by stirring the blood with the hand or otherwise. The blood of 
healthy animals colors the hands bright red. 

(f) Lym'phatic System 

The lymphatic system is closely connected with the blood system. 
The lymph originates from the blood in the capillaries in the various 




Trunk of the 
lymph vessels 



Fig. 35.— Diagram of the relationship between the blood and lymph vessels. 

(After Martin.) 



parts of the body, and is carried back to the blood system by means 
of the lymph vessels (Fig. 35). The lymphatic system is composed 
of lymph vessels and lymph glands. 

The lymph vessels are smaller or larger tubes formed of delicate 
thm membranes and as a rule are not recognizable without special 
preparation. The lymph vessels arise in various parts of the body. 



38 



GUIDE FOR MEAT INSPECTORS 




3 Z 



'lUIDE^Cti^ll' ' 



.V) 



lH>ti*,'«, skin iuni fei < rSi^i^ r,i. \ !ui»}(' i.'itT". ^iwaii trunks which 



. . , . ,s into tik lyn 
ari>!.- Hh)-:*)! »in>l« JrH 



tr' 



ita.] I I'll! 



into the right axillur^vein-; 

The lymph vesscl^^ 
certain lymph glai\ 
hclong to a "Certain t^f^rt of 
lymph glands, -^jistinth** 
c-ervical andmusyle 1»iiij>l' W " ^>j 

Visceral ' \ '■ x/ J." 

puljiionarv ^r j^l' itj >^' . ' ■ | 

.4. I... 14 y,.t.4.. i! 

lert ^rc i)|lfri- lynmlv^glanilst •wrhitJi 

fiKtliastinnni (anlcrior aiRcI naste/ior niedia.stin.iI 

The l3-ni])ligyhuKls^'^' tTK: ijead, thel^^sunmj 



^TTTTfis Ij'uiph vessels 
'ho thoracic 

11 uiu'tufiVh the 
I If. fhrre is 

clkp en![)tR's 
K: ! 'fi' ^vith 



.'«a! or 



phar}-*' 



Ll«., iW'civo thi"t\ 



K 'li'i^Uc, 

■'■ ^'- tiids, 

.L.;3s (Figs. 

ilryoti with 

s.§ ]jf the 

■ Ik 

|M.'|ior 
-J .. ..Jr.. .^guids 



jnt^idcj Ijjc pro- 
sTiptti'^ijil in- 
al.mds bencatjli th^ ver- 



i 5 )r 



■i>^'. -^.M^r K,'ijn.)h from the itB^k ^Fi>;. 'W" 

guinal or M/prt»u??l'j9WiV';'?M 

tehral co)wHtfiii^tio*»->*iii A*^ .. ,., V .«^.- - 

! ■ ■. there is also ji,,^iji'><t _ 

].tr«/scapular and iiynlf:i^ 
anterior fxlremities 'and fpemi itTo m^clcs ^"^^ 
'le pr*i6*-f#Miiitz|^!i»o<(l»Jnroceiv(i the lyninli iy(\>i i i^ 

the thi^h;" ' •- - • ' '<'»i ^find^ar^jj^ ^^lnK^^Vt^:. 
• the lyi'i. 

ci*ficial ingi '% ••.t/<1 'i/^^yfif^ci^oVid-^f the Va'otgni 

and 39). ii. I - r^J/ctuls are called s<ipra- 

■ lands and li.- .. r*"^ :'.r;'. 

'.!> under tht; . ive the 

•' , Mose vertebrae and ! upon them. 



X "O 



GUIDE Fr:!! jMEAT TrNSPECTORS 




GUIDE FOR MEAT INSPECTORS 39 

muscles, bones, skin and viscera. They unite into small trunks which 
first pass into a lymph gland. From the lymph glands lymph vessels 
arise which unite into a large trunk, the thoracic duct. The thoracic 
duct pours the collected lymph into the blood system through the 
left axillary vein (Fig. 36). On the right side of the neck there is 
a large lymphatic trunk, the right tracheal trunk, which empties 
into the right axillary vein. 

The lymph vessels of a given part of the body are connected with 
certain lymph glands (lymphatic regions). The lymph glands which 
belong to a certain part of the body are called the corresponding 
lymph glands. Distinction is made between the visceral, cephalic, 
cervical and muscle lymph glands. 

Visceral lymph glands. Each organ has special lymph glands, 
pulmonary lymph glands (Fig. 7), hepatic lymph glands (Fig. 19), 
mesenteric lymph glands (Figs. 12 to 14), texval lymph glands (Figs. 
37 and 39), splenic lymph glands (Fig. 12). In connection with 
the lungs there are other lymph glands which are inclosed in the 
mediastinum (anterior and posterior mediastinal glands (Fig. 7)). 

The lymph glands of the head, the submaxillary and superior 
cervical or pharyngeal glands, receive the lymph from various parts 
of the head, while the median and inferior cervical lymph glands 
receive the lymph from the neck (Fig. 36). 

The muscle lymph glands (Figs. 36 to 43) include the pre- 
scapular, axillary (wanting in the hog), precrural, superficial in- 
guinal or supramammary, popliteal, sternal, glands beneath the ver- 
tebral column (dorsal, lumbar, iliac and sacral), and ischiatic glands. 
In hogs there is also a small gland over the hock joint (Fig. 42). 

The prescapular and axillary glands receive the lymph from the 
anterior extremities and from the muscles which lie upon the ribs. 
The precrural glands receive the lymph from the abdominal wall 
and the thighs. The popliteal glands and the glands over the hock 
receive the lymph from the deeper and lower parts of the thighs. 
The superficial inguinal glands lie at the upper end of the scrotum 
(Figs. 37 and 39). In female animals these glands are called supra- 
mammary glands and lie above the udder (Fig. 36). 

The glands under the dorsal and lumbar vertebrae receive the 
lymph from these vertebrae and from the muscles which lie upon them. 



40 



GUIDE FOR MEAT INSPECTORS 



The sacral glands receive lymph from the superior pelvic wall. The 
iliac glands receive lymph from the pelvic viscera, in female animals 
from the uterus. The ischiatic glands receive lymph from the pos- 
terior and upper part of the thigh musculature. 




Superficial inguinal gland 
Lower internal iliac gland 

Renal glands 



Popliteal gland 



Sacral gland 

Upper internal 
iliac gland 



Lumbar glands 



Lymph glands under 

the vertebrje —^,-, ,__ ,_,, -—-,..- 

I Lymph glands on 
( the sternum 

Lower cervical glands 
Median cervical glands 

Upper cervical glands 

Fig. 37. — Position of lymph glands in cattle. (The pin heads indicate the 
position of concealed or small glands.) 



Locating the lymph glands. In finding the lymph glands the 
accompanying illustrations should give satisfactory clues. A knowl- 
edge of the location of the lymph glands is one of the most important 



GUIDE FOR MEAT INSPECTORS 



41 



parts of the education of the meat inspector. Every opportunity for 
practice in locating them should be seized. Such opportunity is fre- 
quently offered in condemned animals, particularly in calf fetuses. 
It should be remembered that in locating the lymph glands in the 



Precrural gland 



Axillary gland 



Prescapular gland ►^ 




Popliteal gland 



Fig. 38. — Position of the lymph glands in cattle. 



practice of meat inspection the meat should be mutilated as little 
as possible. 

The pulmonary glands are found between the division point of 
the trachea and the anterior lobes of the limgs (Fig. 7). 



42 



GUIDE FOR MEAT INSPECTORS 



The mediastinal glands are located in the mediastinum (Fig. 7). 
The hepatic glands are located at the porta hepatis (Fig. 19). 
The mesentei'ic glands are found on the inferior border of the 
mesentery (Figs. 12 and 14). 



Superficial 
inguinal glands 



Lower internal 
iliac gland 




Popliteal gland 



liUmbar glands 
and upper 
internal 
iliac gland 



Renal gland 



Fig. 39. — Hind quarter of beef with exposed lymph glands. 



The renal glands are found on the renal pelvis (Fig. 41). 
The splenic glands are located in the gastrosplenic ligament (Fig. 
12) which remains attached to the stomach after slaughter. 



GUIDE FOR MEAT INSPECTORS 



43 



The submaxillary glands are found in the mandibular space or 
on the excised tongue (Figs. 8, 41 and 42). 

The upper cervical or pharyngeal glands are found behind the 
pharynx (Fig, 8). 



Muscle . 




Muscle 



Popliteal gland 



Cut surface of muscle 



Fig. 40. — Hind quarter of beef showing the popliteal glands. (In inspection the 

muscles do not need to be cut but may be separated alojig the 

path of connective tissue.) 

The other cervical glands are found on the neck or trachea (Figs. 
37, 41, 42). 

The prescapular glands are located in front of the shoulder joint 
under a muscle which must be cut through (Fig. 38). In old hogs 



44 



GUIDE FOR MEAT INSPECTORS 



the prescapular gland is exposed by sevei'ing the head in a plane 
about one inch behind the posterior border of the jaw, extending 
from the upper to the lower border of the neck (Fig. 43). 
The axillary glands are found under the scapula (Fig. 38). 



Superficial 
inguinal gland 




Lower 
cervical glands 



Precrural gland 
Renal glands 



Diaphragm 



Liver 

Median cervical 
glands 

Upper cervical 
glands 



Prescapular gland 



Right submaxillary 
gland 



Fig. 41. — ^Hog carcasSi, front view, showing position of lymph glands, 
arrows show the position of the lymph glands over the hock joint 
and the popliteal glands.) 



(The 



The precrural glands are located in the knee fold in front of the 
stifle joint between muscles which in cattle are to be cut from the 
outside and in swine from the inside (Figs. 38, 41 and 42). 



GUIDE FOR MEAT INSPECTORS 



45 



The superficial inguinal glands in male animals are found under 
the cod fat or scrotal fat (Figs. 37 and 39). In cows the supra- 
mammary glands are found on the posterior upper border of the 
udder (Fig. 36), in sows they are found in fat tissue of the abdom- 



Superficial inguinal gland 
Precrural gland 




I^ymph gland 

over the hock joint 



Popliteal gland 



Ivymph glands on sternum 
Lower cervical glands 

Upper cervical glands 

Submaxillary gland 



Fig. 42. — Median section of hog showing position of lymph glands. 



inal wall near the line in which the belly is opened in slaughtering 
(Figs. 41 and 42). 

The popliteal glands are found in the popliteal fossa between two 
muscles on the posterior border of the thigh (Figs. 37 to 42). A 



46 



GUIDE FOR MEAT INSPECTORS 



careful incision is to be made from behind, in the plane of the stifle 
joint, in the connective between the two muscles or in the fat tissue. 

The sternal glands are found on the lower thoracic wall and on 
the sternum (Figs. 37 and 42). 

The vertebral glands are located just underneath the vertebral 
column (Figs. 37 and 39). 

The iliac glands are found on the anterior wall of the pelvis under 
the peritoneum, in fat animals in the adipose tissue (Figs. 37 and 
39). 



Prescapular gland 



Posterior 
border of jaw 




Shoulder joint 



Inferior 
border of jaw 



Fig. 43. — Position of prescapular gland in the hog. 



The ischiatic glands are found on the posterior border of the 
ischium (Fig. 36). 

Characteristics of the lymph glands. The lymph glands possess 
a firm but yielding consistency and a yellowish white or grayish blue 
color. Upon section a small quantity of clear fluid exudes. The 
muscle lymph glands are somewhat firmer than those of the viscera. 
In the healthy animal carcass the cut surface of some lymph glands 
(e.g., pulmonary glands) often shows a red coloration of the cortical 
portion. In old cattle, sheep and goats the pulmonary and mesen- 
teric glands are often blackish. Associated with the large lymph 
glands we often find accessory lymph glands of pinhead size, and 
gray or red in color. 



GUIDE FOR MEAT INSPECTORS 



47 



In well-bled carcasses the lymph is almost entirely removed from 
the body along with the blood. This is not the case in animals which 
have died a natural death. In such animals all parts, but particu- 
larly the skin and the outer surface of the carcass, feel moist. 

The Spleen 

The spleen is an accessory organ of the circulatory apparatus. 
It lies in the abdominal cavity on the left between the stomach and 






/ 



Fig. 44.— Spleen of horse at left, of steer in center, of sheep at right above, and 

of hog below (the latter with a part of the gastrosplenic 

ligament and omentum.) 

body wall or diaphragm. The spleen is connected with the stomach 
by means of the gastrosplenic ligament. The spleen is an elongated 



48 GUIDE FOR MEAT INSPECTORS 

organ, of grayish blue, reddish brown or dark red color and soft- 
elastic consistency. On the cross-section the spleen is reddish brown. 
In this reddish brown mass (spleen pulp) minute white structures 
or follicles are to be seen. 

Differentiation of the spleen of different food anvmals. The 
spleen of the cow is oval, with two flat surfaces. In bulls and steers 
the surfaces are arched outward. In sheep and goats the spleen is 
oval, but relatively short and broad, and exhibits rather strongly 
arched surfaces. The spleen of the hog is moderately arched, tongue- 
shaped, and somewhat triangular on cross-section (Fig. 4i4i). 



4. Skin or General Integument 

The skin or general integument covers the whole body. It lies 
upon the bones and upon the muscles which are attached to the 
bones. Distinction is made between the subcutis by means of which 
the skin is connected with the rest of the animal body, and the skin 
proper or cutis in which the hair, oil glands and sweat glands are 
found. The oil glands secrete an oleaceous material which in healthy 
animals keeps the hair smooth and shiny. 



Nomenclature of Exterior Regions of the Animal Body 

In describing animals the following common terms are used (Figs. 
45 and 46) : Head, neck, trunk, and extremities or quarters. On 
the head distinction is made between the forehead (including the 
horns, occiput (behind the forehead), ^^ce (portion of head below 
the forehead), ears, eyes (with inner and outer angles), nose (muzzle, 
snout), cheeks and throat. The chief features of the neck are the 
upper and lower borders and the lateral surfaces. The neck vein 
lies on the side of the neck. The dermal fold on the lower border of 
the neck of cattle and in front of the chest is called the dewlap. 
The chief regions of the trunk are breast, belly or abdomen and 
rump. On the exterior of the breast we distinguish between the 
withers, lateral walls and lower border. The chief regions of the 
abdomen are the upper abdominal wall (back and loin), lateral ab- 



GUIDE FOR MEAT INSEPCTORS 



49 



3 
era' 




o 


n 


n 


•o 




re 


o 




5i 


w 












p 






>o 




^ 


&* 


&• 



Side of chest 



i-l 


d 


2,1 




^ 


S--1 




Srr 




p-hO 






p> 




re 




"t 





Hind leg 



50 



GUIDE FOR MEAT INSPECTORS 



dominal walls with the flank hollows and the flanks, and the lower 
abdominal walls with anterior, middle and posterior regions. The 
navel lies in the middle abdominal region, the udder and testicles in 
the posterior region. The area between the anus and vulva is called 



Dew claw 



Posterior of belly 
Middle of belly 



IvOwer part 
of chest 



Ball of foot 




Snout 



Anterior 

abdominal regio 



Fig. 46. — External topographic anatomy. 

the perineum. The rump is the continuation of the back. In this 
region we find the sacrum, the external iliac angles and, in poor 
animals, the ischiatic prominences. The tail with the tail head, 
shaft and brush, is a continuation of the rump. 



GUIDE FOR MEAT INSPECTORS 51 

In the anterior extremities the chief regions are shoulder, shoul- 
der joint, arm, elbow, forearm, knee and foot (with shank, fetlock 
joint, pastern and hoofs). 

In the posterior extremities the chief regions are hip joint, round 
of thigh, stifle joint, lower thigh, hock and foot. The knee fold lies 
in front of the stifle joint. In ruminants the feet terminate in hoofs 
and dew claws, the latter being enclosed in a hornlike substance 
similar to that on the horn processes of the frontal bones. 



Ill 



Functions of the Animal Body with Special Reference 
to the Blood and Lymph Circulation, and to the 
Chief Evidences of Health in Living Animals 

1. Functions of the Animal Body 

The skeleton has the function of supporting the body and furnish- 
ing the framework of cavities in which the vital organs are located 
(cranial, vertebral, nasal, buccal, thoracic, abdominal, pelvic cavities). 

The muscles bring about locomotion. By their contractions they 
move the bones and through them the body. 

The connective tissue connects various parts with one another and 
serves as a support for compound organs like the liver, lungs and 
kidneys. It forms the foundation of the adipose tissue. As a result 
of the accumulation of fat the connective tissue structures become 
thicker and opaque. Animals with a strong development of adipose 
tissue are characterized as well fed or fat, those with a less extensive 
development of fat are called poor, and those in which the fat tissue 
has disappeared are known as emaciated. Connective tissue frequently 
contains elastic tissue which lends it greater firmness and elasticity. 
Such elastic tissue is found in the ligamentum nuchae, and in the 
sternal cushion upon which the animal rests while lying down. 

The respiratory apparatus carries fresh air to the body and re- 
moves the respired air from the lungs. It consists of the air passages 
(nose, larynx, trachea and its branches), and the respiratory or pul- 
monary tissue proper. In the pulmonary parenchyma the pulmonary 
artery, originating from the right ventricle, divides into minute capil- 

52 



GUIDE FOR MEAT INSPECTORS 53 

larfes in which the blood gives up its carbon dioxide and receives 
oxygen from the air. 

Digestive apparatus. In the ahmentary tract the feed stuffs 
which the animal has ingested are changed into a form in which they 
may be absorbed by the intestinal vessels. The undigested portions 
of the food are discharged through the anus as feces. 

The cephalic portions of the alimentary tract (lips, teeth and 
tongue) have the function of prehending and comminuting the food, 
and forming it into balls which can be swallowed. Moreover in the 
mouth the saliva is added to the food from the salivary glands. 

The hog niasticates the food but once, whereupon it is swallowed. 
Cattle, sheep, and goats masticate their food twice (ruminants). The 
first time the food is merely bitten into large fragments, formed into 
balls and swallowed. It then passes into the rumen, from which it 
is returned to the mouth and again masticated (rumination). 

In ruminants the stomach undergoes regular movements which can 
be heard as rumen sounds by placing the ear against the left ab- 
dominal wall. In healthy ruminants the inspector can observe one 
sound per minute or two sounds every three minutes in the form of 
rubbing or rustling noises. On both sides of the abdomen fairly dis- 
tinct intestinal sounds may be heard as whistling, gurgling or metal- 
lic noises. In healthy, well fed animals both sides of the abdomen are 
moderately arched, in fasting animals hollowed. The collapsed con- 
dition is particularly marked in the flank hollows (Fig. 45). 

The urinary apparatus serves to excrete the urine which is sep- 
arated from the blood by means of the kidneys. From the renal tissue 
the urine passes into the renal pelvis and thence through the ureter 
into the bladder. The urine accumulates in the bladder and is dis- 
charged as a strong stream at intervals, several times a day. The 
urine is of a light or dark red color, of thin, fluid consistency and of 
characteristic odor. 

The sexual apparatus has the function • of reproduction. The 
ovaries produce the eggs, which pass through the oviducts into the 
uterus. The egg after fertilization develops into a fetus in the cavity 
of the uterus. The fetus is surrounded by two fetal membranes 
which are filled with fluids. The external fetal membrane is connected 
with the uterine mucosa and thus secures nourishment for the embryo. 



54 GUIDE FOR MEAT INSPECTORS 

The fluids in the chorion and amnion are clear and odorless. In ad- 
vanced fetuses which were alive at the time of the slaughter of the 
mother animal the hair is firmly attached to the skin. The mode of 
attachment of the chorion to the uterine mucosa varies. In ruminants 
it takes place by means of uterine cotyledons (Figs. 30 and 31), in 
swine by a diffuse placenta. At parturition the os uteri opens and the 
fetal membranes protrude first. These membranes burst and allow the 
fetal fluids to escape. Then the fetus passes out, followed usually 
at once by the fetal membranes, now known as the afterbirth. The 
udder secretes the milk to nourish the young. 

The testicles produce the semen which is stored up in the seminal 
vesicles, and during copulation -is discharged through the urethra into 
the female sexual organs. 

The sexual odor, sexual maturity. Male animals at sexual ma- 
turity may possess a disagreeable odor (boar odor, buck odor, and 
more rarely, bull odor). Moreover, in boars an induration of the skin 
is observed on both sides of the breast, the so-called shield, which dur- 
ing sexual excitement may be erected. Boars also make a sucking 
sound with the mouth under sexual excitement. 

The nervous system has the function of transmitting sensory and 
motor impulses. The nervous system receives stimuli through nerves 
which arise from the brain and spinal cord. The internal tempera- 
ture is also regulated by the nervous system. All warm blooded ani- 
mals, including of course all food animals, have a constant internal 
temperature in both high and low temperatures of the environment. 

Circulatory apparatus. The heart has the function of pumping 
the blood to all parts of the body and back again. Distinction is 
made between systemic, pulmonary, and portal circulations. The 
systemic circulation is that which takes place between the heart and 
all parts of the body (Fig. 47). In this circulation the blood is 
carried to all parts (bones, muscles, muscle lymph glands, viscera, 
skin), and is then returned to the heart. 

Fate of pathogenic bacteria which gain entrance to the systemic 
circulation. If pathogenic bacteria gain entrance to the systemic 
circulation they are carried to all parts of the body with the blood. 
There are certain infectious diseases in which the pathogenic organ- 
isms are always found in the blood, e.g., swine erysipelas. In such 



GUIDE FOR MEAT INSPECTORS 



55 



M o O 

5 "^-M 




Right auricle 



O 
O 



Right ventricle f^" 



56 GUIDE FOR MEAT INSPECTORS 

diseases all parts of the body including the viscera carry the virusj 
and may be responsible for distributing the disease if the meat of 
affected animals is sold in a raw condition. In other infectious dis- 
eases the pathogenic organisms soon disappear from the general 
circulation. They may, however, cause infection in various parts of 
the body during their short sojourn in the blood. Such is the case 
with tuberculosis. If in a case of tuberculosis the spleen, kidneys, 
bones, joints muscles or muscle lymph glands are affected, the dis- 
tribution of the disease is due to the circulatory apparatus. 

The pulmonary circulation is concerned with the movement of the 
blood from the right ventricle to the lungs and back to the heart. It 
has the function of freeing the blood from carbon dioxide and supply- 
ing it with oxygen. 

The 'portal circulation. The portal vein is the vessel which re- 
ceives the blood from the stomach, intestine, pancreas and spleen, and 
carries it to the liver. In the liver the portal vein breaks up into 
capillaries and supplies to the liver cells the materials for the forma- 
tion of bile. From the capillaries of the portal system the blood 
is collected in the hepatic vein which empties into the posterior vena 
cava. The portal vein enters the liver at the porta hepatis. 

Fate of pathogenic bacteria which gain entrance to the pulmonary 
or portal circulations. When pathogenic organisms find their way 
into the pulmonary or portal circulation, they become lodged in the 
organ in which the capillaries of the system occur, i.e., in the lung 
or liver. In cases of tuberculosis the lesions, after entrance of the 
tubercle bacilli into the pulmonary circulation, may be confined to the 
lung, or to the liver in case of portal infection. Thus the final re- 
sults of infection, particularly in tuberculosis, depend in large degree 
upon whether the bacteria gain entra^nce to the systemic, pulmonary 
or portal circulation. 

The lymph circulation. The lymph originates from the blood in 
all parts of the body. It is first collected in small lymph vessels, which 
gradually unite into larger and larger vessels. The lymph finally re- 
enters the blood system in the axillary veins through the thoracic duct 
and right tracheal trunk. Before the lymph reaches a large collecting 
vessel it passes through one or often more lymph glands. In the 



■ GUIDE FOR MEAT INSPECTORS 57 

latter case the lymph vessel after leaving a gland passes to another 
gland before entering a large lymph trunk (Fig. 36). 

Fate of 'pathogenic bacteria which gain entrance to the lymph. 
The lymph glands operate like sieves or filters which hold back all 
coarse impurities and even pathogenic bacteria from the flowing 
stream of lymph. The lymph is therefore purified before reaching 
the collecting trunk. If an inflammation arises in a given lymphatic 
region the corresponding lymph glands become inflamed. If tubercu- 
lous alterations are present in a lymphatic region the corresponding 
lymph glands show tuberculous alterations. From the condition of 
the lymphatic glands, therefore, the inspector learns whether there 
are inflammatory or tuberculous foci in the corresponding lymphatic 
region. Occasionally the lymph glands are tuberculous even in the 
absence of demonstrable lesions in the lymphatic region. In such 
cases the tubercle bacilli wandered through the lymphatic region and 
were first caught in the lymph glands. Tuberculous alterations in the 
lymphatic region, however, may be so small that they could not be 
detected without cutting the part into thin discs. If the tuberculous 
infection has been distributed by the systemic circulation the alter- 
ations of the lymph glands indicate which parts of the body are 
affected with tuberculosis. All parts of the body in which the lymph 
glands show tuberculous alterations may be considered as tuberculous. 

In fresh infection of the blood with tuberculosis or with diseases 
of which the bacilli remain permanently in the blood (septicemia, an- 
thrax, swine erysipelas), all the lymph glands of the body may be 
swollen. 

The spleen may be looked upon as a large lymph gland. It may 
exhibit swelling under the same conditions as those which determine 
the swelling of lymph glands in general (fresh blood infection with 
tuberculosis, anthrax, swine erysipelas). 

The skin is a protective organ and also has an important part in 
the regulation of body temperature. It is covered with hair, wool or 
bristles. Cattle and goats shed their coat in the spring. The muzzle 
of cattle and the snout of swine are peculiar dermal structures (Figs. 
45 and 46 ) . In healthy animals the skin is soft and easily raised in 
folds. Except during the prevalence of low temperatures the coat 
should be smooth and shiny. 



58 GUIDE FOR MEAT INSPECTORS 

In healthy animals the coat is shed in a regular manner, in dis- 
eased animals the shedding is delayed. In autumn the hair coat is 
thicker for the reason that fine hairs arise between those of the 
summer coat. The muzzle of healthy cattle is moist, feels cool and is 
covered with minute drops of liquid, like dew. In healthy animals the 
temperature of the skin is uniform. On the tinink, particularly those 
parts most heavily covered with hair, the temperature is higher than 
that of the tips of the ears, horns or feet, for the reason that in the 
latter parts the loss of heat is relatively greater. 

2. The Evidences of Health in Food Animals 

In the inspection of food animals the following may be looked 
upon as important signs of health. 

1. Nutritive Condition 

Healthy animals presented for slaughter are expected to be well 
nourished. Healthy animals may be poor if poorly fed, overworked, 
in early development or in advanced age. In such cases the poor con- 
dition is due to the normal disappearance of the adipose tissue. 

2. Position, Gait, and Expression 

Healthy animals have a frank expression and take an active in- 
terest in their surroundings. In healthy cattle the head is carried 
high, the back straight, the weight equally distributed upon the four 
feet. They quickly move aside if touched, and if not exhausted, 
readily arise from a recumbent position when urged. Upon getting 
up, healthy animals usually curve the back in stretching themselves. 
Old, exhausted animals are less active than young, rested but unfat- 
tened stock. Healthy sheep carry the head high, point the ears 
upward and forward and resist all attempts to catch them. Healthy 
goats are usually more active than sheep, turn toward visitors but are 
prepared to spring away. Healthy hogs if left to themselves move 
about gininting and sniffing, usually with the head down and the tail 
curled. 



GUIDE FOR MEAT INSPECTORS 59 

3. Surface of the Body 

In healthy animals the skin is readily movable and loose. It may 
be raised up in folds, which quickly disappear. It is only in fat hogs 
that the skin seems firmly attached to the ribs. The hair Hes down 
smoothly and is shiny. The fleece of sheep should show no breaks 
in its continuity. The surface temperature should be uniform except 
on the tips of the ears and horns and on the feet, at which points it 
is lower. The muzzle and snout always feel cold and moist. 

4. Digestive Organs 

Healthy animals have a good appetite and rapidly consume their 
normal rations. If their hunger is not fully satisfied they eagerly 
grasp proffered feed. In cattle, sheep and goats rumination begins 
soon after feeding. Eructation also occurs from time to time. When 
hunger is satisfied the flank hollows, particularly the left, are nearly 
filled, while in fasting animals they are concave. The feces of grown 
cattle vary according to the ration. With cattle on dry feed the feces 
are of the consistency of thick gruel and are dropped in cakes of 
brownish-green color. With cattle on succulent rations the feces are 
softer or even fluid. The feces of calves are more yellowish. Hog 
feces are cylindrical or j elly-like, clay colored or grayish-yellow. The 
manure of sheep and goats is blackish and in small balls. 

5. Vulva, Vagina, Udder 

In healthy animals the labia of the vulva are in apposition. The 
mucous membrane of the vulva is pale red. If an animal has recently 
borne young or is about to bear young, the labia are swollen and the 
mucous membrane is darker red. Before and after parturition there 
is a discharge of a slimy nature. For some time after parturition this 
discharge may be thick, yellowish and faintly streaked with blood. 
During lactation the udder is softly granular to the touch, after the 
close of the period it is soft and flabby. 



60 GUIDE FOR MEAT INSPECTORS 

6. Respiratory Organs 

In healthy animals respiration goes on quietly without effort and 
almost without being perceptible. The number of respiratory move- 
ments per minute is 10 to 30 in cattle, 12 to 22 in sheep and goats, 
10 to 20 in hogs. Respiration may be greatly hastened as the result 
of excitement, transportation, great heat, or violent exercise. Res- 
piration is not thereby rendered difficult, however. The nostrils are 
not opened abnormally wide, and the alje of the nose move but little. 
As a rule coughing does not occur, but if it does occur, it is strong 
and loud. 

7. Internal Body Temperature 

The body temperature should be taken with an officially tested 
thermometer, preferably a maximum thermometer. In health the 
temperature ranges from 37.5° to 39.5° C. in cattle; 39° to 40.5° C. 
in calves, sheep and goats; 38.5° to 40° C. in hogs. If the body 
temperature is above or below these figures, a diseased condition is to 
be suspected. 



IV 



Antemortem Inspection, Including the Means of 
Identifying Animals 

1. Purpose of Antemortem Inspection 

As already stated (page 1) ante-mortem inspection should de- 
termine whether there are symptoms of disease which would affect 
the wholesomeness of the meat, or whether the animal has a disease 
which is important from the standpoint of veterinary police work. 

Diseases to be looked for. In cattle tuberculosis, anemia, actinoi^ 
mycosis, pyemia, peritonitis, septicemia, Texas fever, pneumonia, 
abscesses, anthrax, blackleg, and various affections of the udder, 
vagina, joints and hoofs. In calves diphtheria, diarrhea, navel disease, 
joint swellings, anemia, pyemia, septicemia, Texas fever. In hogs 
swine plague, hog cholera, tuberculosis, pyemia, abscesses. In sheep 
and goats scab,^ anthrax, dropsy, anemia, jaundice, septicemia, caseous 
lymphadenitis, pneumonia. 

Ante-mortem inspection serves to shorten and simplify meat in- 
spection proper. If in the live animal the skin is found to be healthy, 
no further attention need be given it post mortem. Similarly no post- 
mortem inspection of the nostrils is required if during life no dis- 
charge or abnormal sounds were noted in them. Moreover the brain 
and spinal cord require no further attention if there is no dullness of 
the expression or symptoms of paralysis during life. If no lameness 
is noted ante mortem the inspector need not look for inflammatory al- 
terations in the extremities (bones, muscles, tendon sheaths and 
joints). If, however, in ante-mortem inspection pathological symp- 
toms are observed, an indication is thereby obtained of the parts which 
require special attention after slaughter. 

6i 



6g GUIDE FOR MEAT INSPECTORS 

2. Connection of Antemortem Inspection with Meat Inspection 

Ante-mortem inspection should take place as shortly as possible 
before slaughter, at least not longer than two days. It should prefer- 
.ably be done in daylight, or, when this is not possible, in electric light. 

3. Procedure in Antemortem Inspection 

a. Means of Identifying Animals 
In all cases the inspector should note the genus and sex of the 



«.£!.£ 




Outer middle incisor 
Corner incisor 



Fig. 48. — Dentition of a yearling steer (with milk teeth only.) 

animal, and in condemned animals also the age, color and other identi- 
fication marks. In other words the animal is classified as steer, cow, 
calf, sheep or hog, and male or female. With respect to sex, cattle 
are classified as bulls, steers, cows and calves. In classifying sheep we 
have rams, wethers, ewes and lambs, and with goats bucks, does and 
kids. In swine distinction is made between boars, barrows and sows. 
The accurate determination of age is of importance only in cattle. 
In sheep, goats and swine the statement of age is usually omitted. 
Young animals of these genera are simply called lambs, kids and 
pigs. 



GUIDE FOR MEAT INSPECTORS 



63 



In cattle age is determined by the characteristics of the lower in- 
cisors. There are four pairs of these: nippers, inner middle, outer 
middle and corner incisors (Fig. 48). Calves have milk incisors. 
These teeth are porcelain white, relatively small, and possess a neck 
or constriction at the point of insertion into the gum (Fig. 48). The 
milk teeth are shed in regular order and are replaced by permanent 
incisors. The nippers are shed at the age of one and one-half years, 
and the permanent nippers reach full height at two years. The 
inner middle incisors are shed at the age of two and one-half years, 



Permanent inner 
middle incisor 



Permanent outer 
middle incisor 



Permanent corner 
incisor 




Fig. 49.— Dentition of a 3-year-old steer. 



the outer middles at three and one-half, and the corners at four and 
one-half years. In each case the permanent teeth reach full size six 
months after the milk teeth are shed. At five years of age, therefore, 
the permanent incisor dentition of cattle is complete (Fig. 51). At 
the age of six years a neck appears on the nippers like that on the 
milk nippers, at seven years on the inner middles, at eight years on 
the outer middles, and at nine years on the corners. In cattle past 
ten years of age the incisors are much worn, small, loose, project 



64 GUIDE FOR MEAT INSPECTORS 

from their alveoli, and stand apart from one another. By the age of 
fifteen years the incisors have fallen out or are present merely as 
stumps. 

The above statement regarding the age of cattle is of course based 
on German experience. In this country the various dental changes 
take place at younger ages, most of the phases of shedding and re- 
placement being passed through nearly six months in advance of the 
ages given above. The reason for this difference is not apparent. 
Perhaps we have developed an earlier maturity in our cattle. 



Milk corner 
incisor 




Fig. 50. — Dentition of a 4-year-old steer. 

In calves and young cattle, age is determined by the size of the 
body and the development of the horns. At two months the horn 
cap is developed. At three months the horn tip is still movable (3 
cm long in bull calves, 2 cm long in heifer calves). At four months 
the horn tips are 1 cm longer. In bull calves the horn tips become 
fixed at four months, in heifer calves at five or six months. 

In sheep, which likewise have four pairs of lower incisor teeth, 
shedding begins with the nippers at one to one and one-half years, 
followed by the inner middles at one and one-half to two years, the 
outer middles at two and one-quarter to two and three-quarter years, 



GUIDE FOR MEAT INSPECTORS 65 

and the comers at three to three and three-quarter years. The per- 
manent incisors are distinguished from the milk incisors by their 
greater size and width (Figs. 52 and 54). After the age of six years 




Fig. 51. — Dentition of a 5-year-old steer. 
Milk teeth 

"Permanent teeth 



Milk tooth 





Fig. 52.— Dentition of a yearling sheep Fig. 53.— Dentition of a sheep 2^-3 
(with milk teeth only.) years old. 



a notch appears between the two nippers (Fig. 55). Between the age 
of ten and twelve years the incisors fall out. 



66 



GUIDE FOR MEAT INSPECTORS 



The hog has six incisors in either jaw and also a tusk. The pig 
is born with corners and tusk. After two to four weeks the nippers 
appear, and after two and one-half to three months the lower middle 

Permanent teeth Notch 





Fig. 54. — Dentition of a 4-year-ol(i 
sheep. 



Fig. 55. — Dentition of a 6-year-old 
sheep. 



incisors (Fig. 56), while the upper middle incisors do not appear till 
after three months (Fig. 57). A swine which has a complete set of 
incisors in both upper and lower jaw is hence more than three months 
old, and according to German usage is no longer a pig. Shedding be- 




Milk nipper 

INIilk middle incisor 

Milk corner incisor 

Milk canine 



Fig. 56. — Dentitio,n of lower jaw of 3-months-old pig. 

gins with the corners at nine months, followed by the nippers at 
twelve to fifteen months, and the middles at sixteen to eighteen months 
(Figs. 59 and 60). 



GUIDE FOR MEAT INSPECTORS 



67 



Color is an important matter in the description of cattle. The 
coat is referred to as black, white, red, brown, buiF and mixed color. 
White animals with large black areas are called black-blotched. Those 
V^^ith a few small black or red areas are called spotted. Those with 




Milk nipper 

Milk corner incisor 
Milk canine tooth 



Fig. 57.— Dentition of upper ja,w of a 3-months-old pig (with milk niooers 
corners and canines; the middle incisors are just breaking Through )' 

numerous irregular black or red areas are known as speckled, and 
those with numerous small black or red areas as brindle. The belt 
is a special type of blotch, as are also the back and belly stripes. 

Milk nipper and middle incisor 




Milk 



Milk 



corner incisor 



Fig. 58.— Dentition of lower jaw of 7-months-oId pig. 

Special identification marks are found on the head and feet. 
White spots on the forehead are known as flakes or stars according 
to their size. A narrow white stripe reaching to the muzzle is called 



68 



GUIDE FOR MEAT INSPECTORS 



a blaze. A broad stripe extending to the cheeks constitutes a white- 
face. The blaze may be interrupted. White marks on the feet are 



Permanent 
middle incisor 




Permanent 
nipper 



Permanent 
middle incisor 



Permanent 
corner incisor 



Permanent 
canine 



Fig. 59. — Dentition of an 18-months-old pig (upper jaw), with permanent 

incisors only. 



Permanent nipper 

Permanent 
middle incisor 



Permanent 
corner incisor 



Permanent canine 




Fig. 60. — Dentition of lower jaw of an 18-months-old pig, with permanent 

incisors only. 



known as white crowns, white pasterns, or, if extending farther up- 
ward, white feet. 



GUIDE FOR MEAT INSPECTORS 69 

With self-colored animals, isolated, small white spots which occur 
on any part of the body may be used for identification purposes. 
Sheep and hogs may be referred to as white, black or spotted. 

In cattle the condition of the horns may be used for description 
by referring to their shape and direction. Furthermore brands on the 
horns or skin, and ear marks may be similarly utilized. 

b. Detection of Disease in Living Animals 

In antemortem inspection the resting position of the animals is to 
be noted. Animals in a recumbent position are to be roused in order 
that the inspector may see whether the animal can stand up without 
help, and whether the standing attitude is normal with all four feet 
equally loaded. In case of serious disease or lameness the animal 
may be unable to stand. The existence of bone fractures will thus 
be detected at once. Animals which favor one foot or which require 
help in getting up should be made to walk about in order that the 
inspector may determine in what part the lameness is located. In 
postmortem inspection it will then be necessary to give special at- 
tention merely to those parts (limb, joint, muscle or bone) which were 
found to be affected during the ante-mortem inspection. In this con- 
nection it should be remembered that those lamenesses which are not 
accompanied with any general disturbances (weakness, dullness of the 
sensorium, loss of appetite, fever) are of little concern for the in- 
spector. On the other hand, lamenesses which cause disturbance in the 
general condition, particularly lamenesses which follow purulent in- 
flammation of the joints, tendons and tendon sheaths, are of great 
importance in meat inspection. 

Cattle which have been kept in a stall for a long time show an 
uncertain gait when first turned out, partly on account of being un- 
accustomed to walking and partly on account of overgrowth of the 
hoofs. It is a difficult matter to make cattle trot except by goading. 
Cattle which have been driven or transported long distances show ex- 
haustion in the position and carriage of the body. After long railroad 
journeys cattle may appear to be lame and should be allowed a resting 
period before inspection. 

i. The nutritive condition. Animals may be poor, medium fat 



70 GUIDE FOR MEAT INSPECTORS 

or well fattened. It should be borne in mind that bulls and milch 
cows are always less well nourished than steers which have been spe- 
cially fed for slaughter. A poor condition may also be observed dur- 
ing the development of the animal, in old age, under insufficient ra- 
tions and in work oxen. A good nutritive condition is to be recognized 
by the fulness of the musculature and by the strong development of 
the adipose tissue on the iliac angles, ribs, shoulder joint, iscliiatic 
prominences, in the scrotal region and in front of the udder. In 
well fattened animals the naturally angular parts become rounded. 

2. Carriage, expression and attention to surroundings. Healthy 
animals are characterized by high carriage. of the head, active move- 
m.ents, erect position, uniform distribution of the body weight on the 
four feet, and ready response. They do not tremble except under 
the influence of cold. Trembling over the whole body or in certain 
parts is ordinarily a symptom of serious febrile disease. Sick animals 
show a lax carriage of the body, hold the head low, and take slow, 
painful and irregular steps. 

In healthy animals the expression is lively and the eyes clear and 
bright. An active interest is taken in the surroundings by all healthy 
animals except fat hogs. Sick animals have a tired, fixed, expression- 
less look, clouded eyes, and take no notice of what is going on. Sick 
animals may not heed shouts or blows with the hand, of if they do take 
notice, they soon relapse into a state of apathy. 

3. Surface of the hody. In healthy animals the skin is readily 
movable, loose and soft, and the temperature of the body is higher 
than that of the tips of the ears and horns or of the legs. In case 
of febrile disease the ears, horns and legs are hot. In healthy animals 
the skin is free from thickenings, nodules, excessive desquamation, 
scabs, ulcers or bald spots of regular or irregular form. In actinomy- 
cosis there may be thickenings and nodules in the skin ; in mange and 
non-contagious eczema desquamation, scabs, bald spots, and even ul- 
cers may be present. Healthy animals occasionally lick and rub 
certain parts of the body. Continued rubbing of certain parts, espe- 
cially in warm stalls or during warm weather, indicates the presence 
of skin parasites (mange, mites or lice). Mangy animals show in 
various ways that rubbing affected parts gives them relief. The skin 



GUIDE FOR MEAT INSPECTORS 71 

of healthy animals may readily be lifted from the subjacent tissues, 
and the folds thus produced disappear as soon as the hand is removed. 
In cattle affected with chronic progressive diseases the skin may feel 
as if grown firmly to the ribs and may crackle on being raised (hide- 
bound), i 

The hair lies down smoothly in health except in low temperatures, 
when it may be rough as if brushed up. In health the hair is also 
shiny, in disease harsh even in warm weather. In health the hair is 
shed in the spring, in disease the shedding may be so delayed that the 
winter coat is carried into the summer. In some diseases bald spots 
may arise, or the hair in certain areas may be matted with pus and 
blood, or filled with scales and scabs. In cases of sooty or pitchy 
mange in hogs, dark brown or black scabs are often found on the skin. 

In examining the skin special attention should be given to hot, 
doughy, painful, inflammatory swellings; cold, painless, dropsical 
swellings due to air under the skin as in blackleg and parturient 
blackleg ; wounds and ulcers. 

In the case of wounds and ulcers on the breast, belly, or in the 
joints and sheaths of the tendons, it should be determined whether 
these processes have extended into and affected the deeper lying 
parts. In such cases the general health is affected (loss of appetite, 
apathy, weakness, fever). In cattle, nodules in .the region of the 
head and neck indicate actinomycosis. In sheep, a matted fleece and 
bare spots indicate scab. In hogs, a general erythema of the skin 
occurs in erysipelas ; circumscribed red spots in diamond skin disease, 

4. Digestive organs. The examination of the digestive organs 
includes an inspection of the lips, muzzle, and if possible the behavior 
of the animal in eating and drinking. In healthy animals the lips are 
closed and there is no dripping of sahva. The muzzle is shiny, moist 
and cool. In sick animals there may be froth on the hps, or a stringy 
discharge of saliva. In foot-and-mouth disease vesicles or ulcers may 
appear on the muzzle and snout. During the prevalence of fever 
in cattle the muzzle is dry, rough, warm and cracked. Healthy 
animals, except immediately after a full ration, eagerly grasp prof- 
fered feed, and drink with large swallows. Swine root in the soil for 
food. Sick animals refuse food and water entirely, or eat sparingly 
and do not refuse water. No masticatory noise is heard in healthy 



12 .GUIDE FOR MEAT INSPECTORS 

cattle except while they are eating. A smacking sound may be heard 
in cattle affected with foot-and-mouth disease, and there is also a 
discharge of saliva from the mouth. In healthy cattle rumination 
invariably begins soon after eating, in sick cattle it may be sup- 
pressed. In health the abdomen is moderately filled out, but with 
neither unilateral nor bilateral tympanites. Sudden, violent disten- 
sion of the left side of the abdomen in cattle indicates bloating from 
green feed. A slight bloating may occur in anthrax and tuberculosis. 
Bilateral distension of the abdomen occurs in peritonitis. By placing 
the ear against the left abdominal wall of an ox the rumen sounds 
may be heard in regular recurrence, about three times in two minutes. 
In sick cattle these sounds are suppressed or occur irregularly. 

In health the feces are passed at regular intervals and in normal 
condition. In cattle the manure is of the consistency of pancakes, 
not fluid, frothy, malodorous, nor mixed with blood, mucus, or flat or 
tubular structures. Constipation may result from various causes, 
such as peritonitis or intestinal volvulus. Thin, malodorous feces, 
with or without admixture of mucus and blood, indicate the presence 
of enteritis. The passage of blood with the feces in the absence of 
diarrhea is a symptom of anthrax. 

5. Vulva, vagina, udder. In health the urine is of clear yellow 
color, without repulsive odor, and is discharged in a vigorous stream. 
Diseases of the bladder and renal pelvis are accompanied with cloudy 
urine mixed with mucus and of unusual odor. Difficult or irregular 
urination is a symptom of cystitis. Bloody urine is a characteristic 
symptom of hematuria, Texas fever and anthrax. In healthy ani- 
mals the vulva is closed. The lips are not swollen nor painful, and 
there is no vaginal discharge. The region of the vulva is not contam- 
inated with fresh or dried pus. Swelling of the vulva and a vaginal 
discharge are observed in post-partum metritis and vaginitis, vesicular 
exanthema and infectious vaginitis. A discharge without swelling of 
the vulva occurs in leucorrhea. In retention of the afterbirth a 
stinking discharge takes place. Usually in such cases shreds of 
decomposing afterbirth hang out of the vagina. In prolapsus uteri 
the invaglnated uterus projects from the vulva like a large red tumor. 
In prolapsus vaginas the vagina protrudes between the labia in the 
form of a red spherical tumor of the size of the two fists. Prolapsus 



GUIDE FOR MEAT INSPECTORS 11 

uteri is a serious disease, since metritis and septicemia are often asso- 
ciated with it. Prolapsus of the vagina, on the contrary, is ordi- 
narily of little importance in meat inspection. The mucous mem- 
brane of the vulva and vagina under ordinary conditions is pale red 
and without vesicles, wounds or ulcers. Bright red or dark red 
coloration, wounds and ulcers on the mucosa of the pudenda are 
symptoms of inflammation or vesicular exanthema. In heifers the 
udder is small and rather firm; in cows during lactation it is uni- 
formly softly granular to the touch. Immediately after parturition 
there is often a doughy, painless swelling in the region of the udder. 
The milk from all quarters of the udder should be uniformly white. 
For the first few days after parturition the milk or colostrum has a 
yellowish color. In cases of mammitis the udder is swollen, hot, 
painful, and the secretion is watery and contains solid masses. In 
acute mammitis the udder may yield a stinking fluid. 

6. The respiratory organs. The nasal passages are to be exam- 
ined and the rate of respiration determined. In health the muzzle 
is cool. There is either no discharge from the nose or a slight, thin, 
clear and odorless fluid. Purulent, malodorous or bloody discharges 
from the nose indicate a diseased condition, as do also respiratory 
sounds originating in the nose. Healthy animals breathe quietly. 
In cases of pneumonia, pleurisy, anthrax, swine erysipelas, septi- 
cemia and many other diseases respiration is often labored and the 
respiratory movements hastened. Breathing may also be accompa- 
nied with pronounced rising and falling of the ribs, and visible 
movements of the nostrils and abdominal walls. Ordinarily healthy 
animals do not cough. In diseased animals, on the contrary, particu- 
larly in cases of tuberculosis, pleuropneumonia and swine plague, 
spontaneous coughing often occurs either isolated or in prolonged 
attacks. Coughing may also be artificially induced by pressure on 
the larynx. Respiratory sounds may arise from contraction of the 
nasal passages and larynx. Certain diseases in the region of the 
larynx may so interfere with breathing that the animal holds the 
head stretched forward in an unnatural position. 



74 GUIDE FOR MEAT INSPECTORS 

Determination of the Internal Temperature 

If the inspector has any doubt regarding the seriousness of a 
given disease or symptom, particularly if there is weakness, apathy, 
loss of appetite or some other disturbance of the general condition, 
the body temperature should be taken by means of an officially tested 
thermometer in which the mercury has been shaken down below 35° 
C. The thermometer should be oiled or moistened and inserted into 
the rectum. The thermometer should remain in the rectum for five 
minutes before being removed for reading. A temperature above 
normal is denoted as febrile. 

Symptoms of the Common Diseases 

In anthrax, blackleg and hemorrhagic septicemia there is high 
fever, in the early stages exaltation followed by weakness, apathy, 
loss of appetite and rapid breathing. In anthrax there may be 
swellings in the skin and blood in the feces. The milk secretion 
fails in cows affected with anthrax. Characteristic symptoms of 
blackleg are found in external swellings which spread rapidly and 
crackle when rubbed with the hand. Necrosis of the skin occurs over 
these spots. If blackleg swellings occur on one of the legs, the 
animal goes lame. In hemorrhagic septicemia, in addition to the 
above-mentioned symptoms, there may be extensive subcutaneous 
swellings on the head, neck dewlap and tongue, causing the tongue 
to protrude from the mouth, or respiration becomes difficult and is 
accompanied with coughing. 

In foot-and-mouth disease of cattle the inspector may observe 
smacking with the lips, frothing at the mouth, and vesicles or super- 
ficial ulcers on the muzzle, buccal mucosa, between the hoofs or rarely 
on the udder. If vesicles or ulcers appear between the hoofs, the 
animal goes lame and lies down much of the time. At the onset of 
disease the general condition of the animal is disturbed (fever, weak- 
ness, loss of appetite, emaciation). In acute cases the general dis- 
turbance is more pronounced and persists longer. The general con- 
dition of the animal improves as soon as the lesions in the mouth 
begin to heal. 



GUIDE FOR MEAT INSPECTORS 75 

In febrile general diseases connected with some affection of the 
udder, uterus or vagina, weakness and loss of appetite occur together 
with painful swelling of the udder, alteration of the milk, discharges 
from the vagina and diarrhea, the feces sometimes being mixed with 
blood and malodorous. In febrile diseases of the joints and hoofs, 
in addition to general disturbances there may be severe lameness and 
painful swellings of the joints or hoofs. 

In diphtheria of calves swelKngs appear on the cheeks ; in dysen- 
tery, stinking white evacuations; in umbilical diseases, painful, hot 
swelling of the navel together with great weakness, apathy and fever. 
Similar swelhngs may also appear on various joints, particularly 
the knee, hip and stifle joints. In slight cases the affected animals 
go lame, while in acute cases they he down or are unable to walk. 

The most conspicuous symptom of foot-and-mouth disease in swine 
IS lameness, accompanied with vesicles and bleeding ulcers on the 
hoofs and dew claws. More rarely vesicles and ulcers appear on the 
snout together with smacking of the lips and salivation. 

Swine erysipelas is characterized by extended or circumscribed 
erythema of the skin, weakness, crawling into the straw, apathy, 
loss of appetite, constipation followed by diarrhea, and fever. In 
cases of swine plague the symptoms are coughing, labored breathing, 
emaciation, gummy eyes and scabs or pock marks on the skin, and, 
in acute cases, fever. In chronic swine plague there may be no fever, 
but the nutritive condition is bad. Swine affected with hog cholera 
show diarrhea, emaciation. Fever is always observed in acute cases, 
but may be wanting in chronic cases. 

In sheep scab the fleece is broken and uneven, and there are bare 
spots which the animals bite and rub, especially in warm weather. 
Rubbing these spots gives the sheep rehef. Sheep affected with an- 
thrax show a disturbance of the general condition, swellings on the 
skin and bloody urine. Sheep often die suddenly from anthrax, like 
an apoplectic stroke. Sheep affected with gid worm exhibit com- 
pulsory movements, turning around in circles or pressing the head 
against the wall. In dropsy doughy, cold, painless swelhngs are 
found under the skin, especially on the shanks and neck. In grazing 
animals water may collect under the skin of the head and neck. 

Texas fever in cattle is carried by means of ticks, which are in 



76 GUIDE FOR MEAT INSPECTORS 

most cases readily found on the skin of affected animals. The mucous 
membranes are usually yellowish, and the urine bloody. The onset 
of the disease is followed by rapid prostration and emaciation. 

Cattle affected with the ordinary form of actinomycosis are con- 
spicuous on account of the enlargement of the jaw bone. Fistulous 
openings may occur over the tumor and discharge yellowish, sticky 
pus. In the form of the disease commonly known as wooden tongue, 
the tongue is stiff and awkward and the animal cannot readily use it 
in grasping food. 

Cattle affected with rabies exhibit increasing restlessness, loss of 
appetite, and change in disposition. They bellow loudly, butt and 
paw violently, and viciously attack other animals. Constipation, mus- 
cular spasms, and increased salivation are also observed. Paralysis 
begins to appear about the fourth day.. 



V 



Methods of Slaughtering, Cuts of Meat, Live and 
• Dressed Weight, Postmortem Changes in Meat, and 
the Recognition of the Age and Sex of Slaughtered 
Animals 

1. Chief Methods of Slaughtering 

The death of food animals should be brought about without un- 
necessary pain. The whole process of slaughtering should also be 
calculated to insure the greatest possible keeping quality in the meat. 
This purpose is served by removing as much blood as possible through 
the severed cervical or anterior thoracic blood vessels. In well-bled 
animals it is difficult to press out even a few drops of blood from 
cross-sections of the liver, kidneys or musculature. Here and there 
a drop or two may be pressed out of a blood vessel. 

Distinction may be made between three methods of slaughtering: 

a. Simple bleeding by sticking in the thorax or cutting the 

throat. The Jewish method or schechtering belongs to 
this class. 

b. Bleeding after the previous mutilation of the medulla by 

pithing or by the use of a killing ax. 

c. Bleeding after a previous stunning. 

a. Simple Bleeding hy Cutting the Cervical or Thoracic Vessels 

Sticking in the breast is executed by opening or severing the 
vessels at the entrance to the thorax. In cutting the throat or 
schechtering, the animal is thrown, tied, and the head held so that 
it lies on the horns and nose. Thereupon, in schechtering, the neck 
is cut almost to the spinal column by three quickly executed strokes 

77 



78 GUIDE FOR MEAT INSPECTORS 

of a long, sharp knife. An apparatus for holding the head as shown 
in Figure 61 is recommended in schechtering. In slaughtering ac- 
cording to the requirements of the Jewish religion a sort of inspection 
is made by the schechter, and animals which are passed are known 
as kosher. This inspection is based on entirely different principles 
from those which govern the veterinary inspector. 




Fig-. 61. — Head tackle for cattle in slaughtering by Jewish method. 

b. Bleeding after Mutilation of the Medvlla 

In the method of slaughtering by bleeding after a previous mutila- 
tion of the medulla oblongata a knife is violently driven into the space 
between the occipital bone and the first cervical vertebra, or a blow 
is dealt to this spot with a killing ax. The animal instantly falls to 
the floor and remains motionless. Thoracic or cervical sticking may 
then be accomplished without restraining the animal. 



GUIDE FOR MEAT INSPECTORS 79 

c. Bleeding after Previous Stunning 

Animals are stunned by a blow on the forehead or by injuring 
the forehead and brain. Prostration and unconsciousness are the 
immediate results of stunning. Various instruments may be used for 
stunning (club, killing ax, slaughter mask, spring bolt apparatus, 
rifle, special or bolt shooting apparatus). If a blow is delivered upon 
the middle of the forehead with a club or the head of an ax, con- 
cussion of the brain results, the animal is paralyzed and falls to the 
floor. The killing ax is composed of a wooden handle, and attached 
to one end at right angles an iron structure one end of which is 
sharpened in the form of a gouge. The gouge end is driven through 
the frontal bone into the brain by the blow. By the use of the slaugh- 
ter mask a movable, gougelike bolt is driven into the brain as with the 
spring bolt apparatus and similar instruments. The bolt hammer, 
for use in killing sheep, is similar in construction to the killing ax. 
It is used difl"erently, however, being placed upon the frontal bone 
and driven into the brain with a mallet. The Chemnitz stunning 
apparatus, for small animals, differs from the bolt hammer in the 
possession of a movable striking bolt. In the shooting apparatus 
there is a pistol barrel, to the end of which a shield-shaped iron 
portion is screwed. In the end of the barrel a ball cartridge is 
placed and fired by a blow with a hammer. In the bolt-shooting 
apparatus and Behr's slaughter pistol a shooting bolt in place of 
the ball is driven into the brain through a barrel as in the shooting 
apparatus. In our abattoirs cattle are stunned with a poll ax. 
Bulls and a few old animals with hard heads may be shot with a 
rifle. Sheep and hogs are caught up with a shackling apparatus, 
after which the throat is cut without previous stunning. In small 
institutions and country slaughter houses shooting is frequently re- 
sorted to with cattle. 

The actual details of the methods of slaughter in different abat- 
toirs are determined by the proprietors and foremen in these estab- 
lishments. The process has to be carried on in such a manner as not 
to interfere with or inconvenience the inspectors. After reaching the 



80 GUIDE FOR MEAT INSPECTORS 

stock yards all animals are allowed to rest overnight before being 
slaughtered. If animals are feverish or excited at the time of 
slaughter they do not bleed freely. The best method of slaughter 
is that which accomplishes the unconsciousness of the animal most 
quickly and brings about the most complete bleeding. This insures 
to the highest degree the keeping quality of the meat. 

2. Commercial Methods of Slaughtering 

The inspector must familiarize himself with the commercial meth- 
ods of slaughtering in order that he may detect at once any unusual 
cuts which may have been intentionally made on the carcass. 

As soon as death occurs (which may be determined by the cessa- 
tion of the eye reflex) skinning of cattle and sheep, and scalding 
of hogs, are commenced. With cattle the head is carefully skinned 
and removed. A liberal amount of fat and meat is left in connection 
With the tongue. The head is marked so that it can readily be 
identified if cause for condemnation be found. On the floor the 
carcass is held in place by a pritch. The feet are removed without 
opening the skin far enough for the shanks to become bloody. The 
gullet is lifted without cutting the windpipe. The skin is then 
opened by a straight cut along the whole length of the animal. Since 
about half of the work is done while the animal is on the floor and 
the other half after hoisting the carcass it is convenient to operate 
a double slaughter floor. The breast is sawed along the middle line, 
the abdomen opened, the caul removed, and the remainder of the skin- 
ning, splitting, and removal of the viscera is done while the carcass 
is gradually hoisted. The liver is carefully removed and placed on 
a special truck. The whole carcass is washed with hot water. On 
sixteen double beds the regular crew of men slaughter 130 to 150 
cattle per hour. 

Sheep are hoisted alive by a shackling apparatus. All details 
of slaughtering and running the carcasses into the cooler are accom- 
plished without the sheep ever touching the floor. A string gang 
will slaughter about 2,000 sheep per day on a floor space of 32 to 
80 feet. Special care is exercised not to allow the wool to come in 
contact with the mutton. 



GijIDE FOR MEAT INSPECTORS 



81 



Hogs are shackled by a hind leg, hoisted by a revolving wheel 
and run on a rail, where they are stuck. They are then scalded and 
run througlj a scraping machine, after which the details of opening 
the carcass and removing the viscera are accomplished while the car- 



Entrance to larynx 

Pharynx 



Esophagus 



Left lung 



Heart 



Left lobe of liver 




Tongue 



-Larynx 



Trachea 



Right bronchial gland 



Aorta and esophagus 
Diaphragm 



Porta hepatis 



Fig. 62.— Haslet or pluck of hog. 



casses pass by the gang of butchers, each one of whom performs one 
small part of the process. Inspectors are stationed along the lines 
of cattle, hogs and sheep at points where the stage of the process 



82 



GUIDE FOR MEAT INSPECTORS 









o 




bfl 


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^^^"^1^ ^ J 


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6 
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CO 


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GUIDE FOR MEAT INSPECTORS 83 

of slaughtering permits the most thorough examination of the lymph 
glands, viscera and other parts. 

The system of cuts in vogue in the wholesale and retail trade 
varies in different cities. In Chicago each side of beef (Fig. 63) is 
cut for the wholesale dealer into seven pieces, four along the back 
and three along the belly. The back row of pieces includes chuck, 
i'ib, loin and round, while the belly row consists of shank, plate and 
flank. In the retail trade the back row of pieces is subdivided so as 
to obtain chuck, prime rib, porterhouse, sirloin, rump and round. 




Trachea 



Thymus gland 



Fig. 64. — Thymus (sweetbread) of calf in natural position in 
anterior part of chest. 

The belly row of pieces yields the shin, plate, flank and shank. In 
European cities the division is still more complicated. Thus, in 
London the series of cuts along the back includes clod and sticking, 
pony, forerib, loin, rump, aitch bone, silver side, top side, leg. The 
belly pieces comprise shin, brisket, fore quarter flank, flank, thick 
flank. . 

In. packing house practice hogs are cooled to a temperature of 
about 35° F. before being cut up. On the Chicago market pork is 



84 



GUIDE FOR MEAT INSPECTORS 



Upper 
arm muscles 



Shoulder 
muscles 




Neck muscles 



Fig. 65. — Fore quarter of a bull. 



GUIDE FOR MEAT INSPECTORS 



85 



Forearm 
muscles 



Shoulder 
musculature 




Fig. 66. — Fore quarter of a steer. 



8& 



GUIDE FOR MEAT INSPECTORS 



Shoulder 
musculature 



Neck 
musculature 




Forearm 
musculature 



Fig. 67. — 'Fore quarter of a cow. 



GUIDE FOR MEAT INSPECTORS 



87 



Cross section 

of adductor muscle 

^External 

inguinal ring 

Crest of pubis 




Remains of 
urethra 



Fig. 68. — Hind quarter of a bull. 



GUIDE FOR MEAT INSPECTORS 



Adductor muscle 
of thigh 

Cod fat 
Crest of pubis 




Remains of 
urethra 



Fat tissue of 
the pelvis 



Fig. 69. — Hind quarter of steer. 



GUIDE FOR MEAT INSPECTORS 



89 




Gross section 
of adductor 
muscle 



Udder 

Crest of pubii 



Fig. 70. — Hind quarter ot cow. 



90 GUIDE FOR MEAT INSPECTORS 

cut into head, shoulder, shoulder trimmings, back, bacon, short ribs, 
side, tenderloin, extra short clear, pork loin, ham, ham trimmings, 
and feet. The English cuts of bacon hogs are end of collar, prime 
collar, thick back, back ribs, loin, comer of gammon, fore hock, top 
of thick streaky, prime thick streaky, thin streaky, flank, gammon 
hock. 

The ordinary cuts of mutton are neck, shoulder, shank, rib, breast, 
loin, leg. The neck piece, also called the chine, may be divided into 
neck and scrag end. Chops are taken from the leg, loin, neck or 
breast. Cutlets are taken from the thick end of the loin. The saddle 
consists of both loins. 

Veal is commonly cut into head, neck, withers, back, loin, leg, 
breast, shoulder, flank and feet. Veal fillet is the leg piece with the 
bone removed. The haslet is comprised of heart, lungs and liver. 
Both the thymus and pancreas are sold as sweetbreads. 



3. Live Weight and Dressed Weight 

The live weight of an animal is the weight of the live animal on 
the hoof. The dressed weight of cattle and sheep is the weight 
of the two halves or the four quarters. The difference is due to the 
removal in slaughtering of the blood, skin, head, feet, erternal sexual 
organs including the udder in cows, and the viscera with the excep- 
tion of the kidneys. In the dressed weight of hogs the head, kidneys 
and kidney fat are included. The percentage of dressed beef varies 
considerably according to the breed, age, feeding and other factors. 
In well-prepared cattle it ranges from 55 to 65 per cent. Pure bred 
beef animals or good grades should dress about 60 per cent, of beef. 
Dairy breeds and scrubs usually yield a lower per cent, of dressed 
beef. The hide amounts to about 7 per cent, of the total weight, 
the fat to 5 or 6 per cent. Good hogs dress 65 to 80 per cent, of 
pork. Of this total about 12 per cent, is ham, 9 per cent, shoulder 
and 13 per cent. lard. The dressed weight of sheep and lambs ranges 
from 50 to 63 per cent. In general, fat animals yield a greater 
dressed weight than poor animals. The meat of medium fat animals 
is of greatest nutritive value for the reason that it contains most 



GUIDE FOR MEAT ~ INSPECTORS 91 

protein. The meat of very fat animals contains relatively less pro- 
tein, but is of better flavor. 

Pure muscle meat constitutes about 40 per cent, of the weight of 
a fat steer, 48 per cent, of a medium fat steer, 30 per cent, of a 
fat sheep, 38 per cent, of a medium fat sheep, 37 per cent, of a fat 
hog, 48 per cent, of a poor hog. The kidney fat and mesenteric 
fat constitute 5 to 9 per cent, of the dressed weight, and the bones 
about 15 per cent. 

4. Changes in Meat after Slaughter 

Muscle tissue becomes firm and stiff after slaughter (rigor mortis). 
This process begins in the cephalic and cervical muscles and may 
appear within ten to fifteen minutes or not till after several hours. 
Rigor mortis persists for one to several days. Meat acquires an 
agreeable flavor as a result of the chemical processes which deter- 
mine rigor mortis. The flavor of meat is improved by preservation 
in cold storage. 

5. Recognition of the Age and Sex of Slaughtered Animals 

As explained in a previous chapter, if the head is present the age 
may be determined by the teeth, or, in the case of cows, by the rings 
on the horns. Moreover, if the cartilages between bones or on the 
ends of bones are still unossified, the animal may be considered young. 
Particularly good evidence of the age of an animal may be obtained 
by cutting through the middle hue of the under side of the pelvis 
(ischium and pubis). This surface is cartilaginous in young animals, 
bony in old animals. 

Sex can be recognized from certain features of the carcass even in 
the absence of the reproductive organs. Thus, in bulls the muscula- 
ture of the nape of the neck and shoulders is very strongly developed 
(Fig. 65), the inguinal canal remains open, and the attachments of 
the urethra are to be seen on the ischiatic cut (Fig. 68). The steer 
is distinguished from the bull by the weaker development of the 
shoulder and neck musculature (Fig. 66), and by the extensive depo- 
sition of fat in the subcutaneous connective tissue and scrotal regions 



92 GUIDE FOR MEAT INSPECTORS 

(Fig. 69). Moreover, in bulls and steers the adductor muscle of the 
thigh has a triangular cross-section. The tuberosity of the pubis 
is larger in bulls than in steers (Figs. 68 and 69). 

Even if the udder of a cow has been removed, the hind quarters 
may be readily recognized from the shape of the adductor muscle of 
the thigh. Its cross-section is oval, not triangular (Fig. 70). Heifers 
are to be distinguished from cows by their small udder, which is 
completely permeated with fat. As a general rule, the horns are 
short and strong in bulls, medium strong and long in steers, slender 
and of medium length in cows. 



VI 



Routine of Meat Inspection 

1. General Considerations 

Time of inspection. For obvious reasons inspection may best be 
done simultaneously with the process of slaughtering. In federal 
inspection the inspector is always present at the time of slaughter. 
If inspection took place some time after slaughter the post-mortem 




Fig. 71. — Scalpel for use in inspection. 

changes in the meat would make the work more difficult. If the 
inspector is present he can supervise the whole process and prevent 
any fraudulent operations on the part of the butchers. 

If the inspector were not present at the time of slaughter he 
would be unable properly to interpret his findings. A very slight 
matter might be exaggerated in importance. Collections of patholog- 
ical fluids would escape the notice of the inspector. Moreover, it 
would be possible for a butcher to remove pathological tissue sur- 
reptitiously. 

93 



94 



GUIDE FOR MEAT INSPECTORS 



The only light for inspection is daylight. Slaughtering is seldom 
done except in daylight. Recent improvements in abattoirs include 
a better illumination than heretofore of the killing floors. 




Fig. 72. — Scalpel with metal handle in metal box. 





Fig. 12). — Scalpel made according to Jess. 



No part of an animal can be taken away or its identity lost until 
the carcass has been passed upon by the inspector. Heads may be 
marked so as to indicate the carcasses to which they belong. Cauls, 



GUIDE FOR MEAT INSPECTORS 



95 



livers and other viscera may be placed on trucks bearing numbers 
corresponding to the numbers of the killing beds on which the car- 
casses are handled. 




• Fig. 74. — Folding scalpel with metal handle made according to Gundelach. 

The inspector will ordinarily have use for at least two thoroughly 
cleansed butcher knives. These should preferably be smooth, all 




Fig. 75. — Tin plated instrument sterilizer with perforated tray. 

metal, and without grooves or comers which would make cleansing 
more difficult (Figs. 71 to 74). So long as the organ or part incised 
proves to be healthy the knife is adequately cleaned by wiping. If 



96 GUIDE FOR MEAT INSPECTORS 

the knife becomes contaminated with infectious virus, it must be dis- 
infected before being used again. The instruments may be steriHzed 
in a 2 per cent, solution of soda in a suitable pot or in a special 
sterilizer (Fig. 75). The inspector should not incise pathological 
foci the nature of "which is evident from mere inspection or palpation. 
If the incision of a disease focus is unavoidable, steps should be taken 
at once to prevent contamination of other parts of the carcass, the 
floor or other parts of the abattoir. If such contamination has 
already occurred the hands may be cleaned with brush, soap and 
warm water. The floor may be scrubbed and rinsed off with anti- 
septics. Contamination may be removed from meat by trimming 
off the surface layer or cutting away the part in question. 

2. Examination of Various Parts of the Carcass 

The different parts of the body are examined by ocular inspec- 
tion, palpation and incision. The size, color, sheen, and other features 
visible to the unaided eye are noted by mere ocular inspection. This 
work must be done by daylight or by adequate artificial illumination. 
Mere ocular inspection is not sufiicient in the case of the lungs, 
liver, spleen, uterus, udder and tongue. These organs should be pal- 
pated in order to determine their firmness and the alterations which 
may have taken place within their structure. With certain parts 
even a combination of ocular inspection and palpation are not sufii- 
cient to determine possible pathological processes. In such cases the 
deeper layers are to be exposed by incision or dissection. Lymph 
glands, the condition of which is always to be determined, are to be 
cut lengthwise or removed and cut into discs. In addition to the 
parts which are always to be incised, incision is also necessary in the 
case of parts which were found to be diseased or suspicious during 
inspection or palpation. If the inspector finds pathological altera- 
tions the nature of which is not perfectly evident the carcass is re- 
tained for further examination. In case of extensive hemorrhage in 
the musculature of a leg it may be necessary to dissect the part in 
question in order to determine whether it is a simple hemorrhage 
from crushing or due to a bone fracture. In all cases the inspector 
should avoid unnecessary incision and dissection of the musculature, 



GUIDE FOR MEAT INSPECTORS 97 

for such cutting lowers the value of the meat. On the other hand, 
the meat should not be spared in cases where incision is required in 
order to reach a satisfactory decision. It is desirable that the inspec- 
tor should follow a regular routine on each carcass in order that no 
part may be inadvertently overlooked. 

In general the condition of the following parts is to be observed 
in inspection: 

1. The blood. 

2. The head and the upper cervical and submaxillary lymph 

glands (loosening the tongue so as to expose all the mu- 
cous membrane of the mouth and pharyngeal cavities). 

3. The lungs and the lymph glands at the base of the lungs 

and in the mediastinum (a cross-section through the lower 
third of the lungs). 

4. The pericardium and heart (a section opening both ventricles 

and cutting the septum). 

5. The diaphragm. 

6. The liver and lymph glands at the porta hepatis. 

7. The stomach, intestines, mesentery, mesenteric glands and 

omentum. , . 

8. The spleen. 

9. The kidneys with their lymph glands and the bladder. 

10. The uterus, vagina and vulva, especially if there be a vaginal 

discharge. 

11. The udder and its lymph glands. 

12. The musculature including its adipose and connective tissue, 

bones, joints, pleura and peritoneum. In doubtful cases it 
may be desirable to examine the lymph glands at the en- 
trance to the chest (including the lower cervical glands), 
and the prescapular, axillary, lumbar, iliac, precrural, pop- 
liteal, ischiatic and superficial inguinal glands. 
In cattle the tongue, heart, pterygoid and masseter muscles (the 
latter by a longitudinal section), and the other exposed muscle sur- 
faces are to be inspected for cysticerci (Fig. 76). If there is reason 
for suspecting fluke worms, a section may be made across the main 
bile ducts, perpendicular to the gastric surface of the liver, and also 
through the bile ducts near the Spigelian lobe (Fig. 77). The kid- 



98 



GUIDE FOR MEAT INSPECTORS 



neys are exposed by opening the fat capsule. In cows the uterus is 
opened by a cross-section. 



Nasopharyngeal cavity 



Circumvallate 
papillae 



Right submax- 
illary gland 




Hard palate 
Pterygoid muscle 

Masseter muscle 

Pharyngeal glands 

lyarynx 
Soft palate 



Dorsal surface 
of tongue 



Tip of tongue 



Fig. 1^. — Head o£ steer with tongue properly loosened. 

The navel and joints of calves are to be examined and incised in 
suspected cases. Inspection of calves for cysticerci may be the same 
as in adult cattle, but may as well be omitted for calves under six 



GUIDE FOR MEAT INSPECTORS 



99 



weeks of age. No inspection of the head or its glands, or the kidneys 
is necessary except in suspicious cases. 

All swine except young roasting pigs are split in half before the 
inspection is completed. The muscles of the hams, belly, diaphragm, 
sides, neck, heart, tongue and larynx may be examined for cysticerci. 
An inspection of the split vertebras will show whether or not the 
bones are affected with tuberculosis. 

The liver of sheep should always be examined for flukes as recom- 
mended for beef livers. The heart and lymph glands of the head and 
lungs need not be examined unless suspicion is otherwise aroused. 



Vena cava 



Thickened 

bile ducts 

in left lobe 



Cross section 

of common 

bile duct 




along 
lobe 



Porta hepatis 
Spigelian lobe 



I^ymph glands 

I the 
porta hepatis 



Right lobe 
Gall bladder 



Fig. 77. — 'Gastric surface of bovine liver with exposed lymph glands, and 
indicated lines of direction for opening bile ducts. 

The skin should receive some attention post mortem if ante-mortem 
inspect-ion showed the presence of wounds, swellings, inflammation, 
suppuration or actinomycosis. 

Conditions to be Especially Noted 

1. The quantity, coloring, coagulability and foreign admixtures 
of the blood. The blood of diseased animals should not be allowed to 
produce unnecessary contamination of the abattoir. 



100 GUIDE FOR MEAT INSPECTORS 

2. In examining the head attention should be given to the detec- 
tion of tumors (actinomycosis), alterations on the lips and mucous 
membranes of the mouth and pharyngeal cavities (calf diphtheria, 
necrosis), palpation of the tongue (actinomycosis, cysticerci), in- 
cision of the submaxillary and upper cervical lymph glands (tuber- 
culosis, actinomycosis). 

3. The lungs should be palpated and an incision made across the 
lower third to the branches of the trachea. The pulmonary and 
mediastinal lymph glands are to be incised (Fig. 7). The lungs are 
examined for inflammation, hemorrhagic septicemia, swine plague, 
tuberculosis and animal parasites, including echinococci, wandering 
flukes, and lung worms. 

4. The pericardium is to be opened for examination of its inner 
surface (Fig. 34). The heart may be opened lengthwise from apex 
to base, but this is not necessary in sheep. The color and appearance 
of the heart musculature is to be noted for the purpose of detecting 
hemorrhages, cysticerci, echinococci and inflammation of the valves. 

5. Both sides of the diaphragm and its muscular portion are to 
be examined for tuberculosis and cysticerci. 

6. The liver is examined and palpated, and the lymph glands at 
the porta hepatis incised to detect changes of color or appearance, 
inflammation, purulent foci, flukes, echinococci, Cysticercus tenuicollis, 
pentastomes, tumors and tuberculosis. 

7. The exterior and also the mucous membranes of the stomach 
and intestines are examined for tuberculosis, ulcers (stomach ulcers 
in calves, intestinal ulcers in other animals), inflammation. The 
mesentery and omentum are examined and the mesenteric glands in- 
cised (Figs. 12 to 14) for the purpose of detecting tuberculosis, an- 
thrax, hemorrhages and animal parasites. 

8. The spleen is palpated and, if nodules are found, it is incised 
from one end to the other. The- chief alterations to be noted are 
swelling, anthrax, swine erysipelas, purulent foci, echinococci and 
tuberculosis. 

9. The kidneys are examined with reference to their size, changes 
in color or appearance, inflammation, echinococci, tuberculosis (in- 
cision of renal glands). By external inspection of the bladder and 
by pressing out its contents it may be determined whether there is 



GUIDE FOR MEAT INSPECTORS 101 

any inflammation, thickening of the wall, or bloody or cloudy urine. 
If no pathological conditions are noted the bladder need not be 
incised. i I I 

10. The outside of the uterus is examined for enlargement, in- 
flammation of the surrounding tissue, tuberculosis of the peritoneal 
covering. A cross-section through the body of the uterus will expose 
both the body and horns for inspection (Fig. 28). The chief path- 
ological conditions to be noted are wounds, inflammation, collections 
of pus and exudate, tumors and tuberculosis. In suspected cases the 
vagina and vulva are to be incised and examined for wounds, inflam- 
mation and vesicular exanthema. The female reproductive organs 
should be closely examined in cases of recent parturition or vaginal 
discharge. 

11. The udder is examined, palpated and incised if suspicion is 
entertained of the presence of inflammation, tumors, tuberculosis, or 
actinomycosis (in hogs). The supramammary lymph glands are 
incised for the detection of tuberculosis. 

12. Muscles, adipose tissue, connective tissue, bones, joints, pleura 
and peritoneum. The whole musculature receives attention with ref- 
erence to blood content, hemorrhages, collection of gas or watery 
fluids, tumors, and animal parasites. Superficial hemorrhages are 
investigated to determine whether they extend into the musculature. 
This may be done by careful incisions. The pleura and peritoneum 
are examined for blood content, inflammation, tumors and tuberculosis. 
The vertebral column, pelvic bones and sternum are examined for 
discoloration, fractures, myelitis, actinomycosis, and tuberculosis. If 
the generalization of tuberculosis by means of the blood system is 
suspected, the inspector examines the muscle lymph glands, including 
the lower cervical, prescapular, axillary, lumbar, iliac, precrural, 
popliteal, ischiatic, and superficial inguinal glands. A similar in- 
spection is made for septicemia. If disease of a joint was noted ante 
mortem, the neighboring parts should be carefully examined post 
mortem. 



vn 



Nature and Characteristics of the Diseases and Defective 
Conditions of Most Importance in Meat Inspection 

The defective conditions which may lead to retention or condemna- 
tion of meat may be due to natural causes such as immaturity, yellow 
food-coloration, food odor or sexual odor ; diseases ; post mortem 
changes in the meat; or intentional manipulation of the meat, e.g., 
inflation with air. 

a. Objectionable Quality of Meat in Consequence of Natural 

Conditions 

In this group fall immature animals, fetuses, emaciated animals, 
yellow discoloration of the fat tissue due to the food, and meat with 
repulsive odor or flavor. 

1. ImmaturitT/ 

Calves, lambs or pigs under three weeks of age are immature, and 
to be condemned. Immature animals have a poorly developed mus- 
culature, which is grayish red and infiltrated with water. Moreover, 
in calves immaturity may be recognized from the condition of the 
incisor teeth and the navel. As a rule calves are born with six in- 
cisor teeth, the corner incisors appearing about a week later. The 
gums covering the teeth of the new-bom animal possess a bright red 
color. By the tenth day the gums have gradually lost their redness, 
receded from the incisors and assumed the usual ridge form. By the 
fifteenth day the middle incisors are free and at the age of twenty 
days only the comers are partly inclosed in the gums. 



GUIDE FOR MEAT INSPECTORS 103 

The stump of the umbilical cord becomes dry and black, and falls 
off during the second week, usually between the eighth and twelfth 
days. The healing and cicatrization of the navel wound occurs dur- 
ing the second and third weeks, and the contraction of the scar after 
four weeks. The skin of immature animals may be utihzed but the 
carcass is condemned. 

2. Fetuses 

In slaughtering cows, quite frequently a fetus in advanced devel- 
opment is found. The hoofs of fetuses are soft and rounded, the 
umbilical ring and umbilical blood vessels are open. The musculature 
is soft, flabby and watery, the fat tissue gelatinous, the bone marrow 
red, the lungs brownish red, in state of collapse and heavier than 
water. All fetuses and still-born animals are condemned. 

3. Emaciation 

Emaciation consists in a wasting away of the fat tissue and mus- 
cle. As a rule it is a sequela of disease. In emaciated animals the 
prominent parts of the bones (ribs, ihac angle and ischiatic tuberos- 
ities) are conspicuous, the muscles are flat, the fat tissue has disap- 
peared or become transformed into a yellowish, gelatinous mass. Dis- 
tinction is made between incipient and extreme emaciation. In the 
latter form of emaciation the collapse of the musculature and the 
gelatinous modification of the adipose tissue are pronounced. The 
presence of extreme emaciation is of importance in reaching a judg- 
ment in cases of tuberculosis and certain other diseases. Carcasses 
showing a high degree of emaciation and a slimy degeneration of the 
fat tissue are condemned. 

Poorness can be easily distinguished from emaciation. Milch cows, 
male breeding animals and animals in early stages of development or 
in old age are likely to be poor. They are characterized by defi- 
ciency of fat and by the firmness and dark red color of the mus- 
culature. 

^. Yellow Color of the Fat Tissue Due to the Feed 

In beef cattle fattened exclusively on pasture the fat tissue may 
assume a deep yellow color. The fat tissue alone shows the yellow 



104 GUIDE FOR MEAT INSPECTORS 

color. All other parts are of normal appearance and the usual color. 
The whole carcass of such animals is to be passed. This condition, 
however, is not to be confused with icterus. In icterus not only the fat 
tissue but also the viscera, fasciae, cartilages, and even the muscles 
and bones, are discolored yellow. 

5. Objectionable Odor and Flavor 

An unusual odor and flavor may be observed in the meat of ani- 
mals fed large rations of aromatic substances. The meat of hogs fed 
largely on fish and swill tastes and smells fishy, oily or rancid. In 
pronounced cases the odor may be very repulsive, and the fat tissue 
gray or yellow and soft. The meat of boars, buck goats, and occa- 
sionally of bulls, may have a peculiar, more or less striking or dis- 
agreeable odor and flavor, which largely disappear, however, in cool- 
ing. The objectionable odor is observed in about 20 per cent, of 
boars. The boar odor is like urine, the bull odor like leeks. 

Aromatic drugs may lend their odor to the meat. This is par- 
ticularly true of camphor, petroleum, ether, turpentine, cuminol, anise 
oil, chlorine preparations and carbolic acid. The last two, as also 
other disinfectants, affect the odor of the meat if the volatile parts 
are inhaled by the living animal. Meat may also absorb odors post 
mortem. Objectionable odors may also arise in cases of bloody urine, 
from exudates in the body and in certain diseases. 

The odors mentioned above almost always disappear during the 
refrigeration of the meat, but may reappear in cooking. By means 
of a boiling test with a small piece of the meat it may be easily deter- 
mined whether or not the odor will persist. It rarely occurs that the 
odor of meat is sufficient to cause its condemnation in the absence of 
other pathological conditions. 

Carcasses of animals showing signs of preparation for parturition 
and carcasses of animals which have given birth to young within ten 
days before slaughter are condemned or rendered into tallow. 

b. Diseases of Food Animals 

GENERAL CONSIDERATIONS 

Abnormal conditions in certain parts of the body may be of con- 
genital origin. Such irregularities of structures are commonly called 



GUIDE FOR MEAT INSPECTORS . 105 

malformations. In food animals doubling of parts is the commonest 
example of this condition. Malformations such as double spleen or 
double liver are of little importance from the standpoint of meat 
inspection. Malformed parts are passed if the color, appearance and 
consistency are normal. 

In ruptures of viscera and muscles and fractures of bones there are 
two points to be considered. With all such cases of solution of con- 
tinuity hemorrhages are associated which affect the surrounding meat. 
Secondly, in ruptures of soft parts which are in connection with the 
outside world (injuries to the skin, intestine, lungs and urinogenital 
apparatus), and in bone fractures associated with rupture of the 
skin, inflammation may arise leading to septicemia. In such cases it 
must be determined whether or not septicemia is present, for it cannot 
be considered as out of the question unless slaughter took place imme- 
diately after the injury. 

Hemorrhages. The escape of blood from the blood vessels into the 
tissues or body cavities takes place mechanically (injury of one or 
more blood vessels by cuts, stabs, bruises, ruptures, fractures), or 
as a result of other general causes. 

Recent hemorrhages from mechanical causes are to be recognized 
from the fact that merely the musculature and connective tissue are 
permeated to some extent with dark red blood without disagreeable 
odor. 

Hemorrhages of non-mechanical origin occur most frequently in 
diseases of the blood (septicemia, anthrax, blackleg, hemorrhagic sep- 
ticemia). They may be either small and circumscribed or extensive, 
and occur most frequently on the mucous and serous membranes, par- 
ticularly on the pleura, under the epicardium and endocardium (Fig. 
78), in the kidneys and in the cutis and subcutis. 

Hemorrhages of mechanical origin cause the condemnation merely 
of the affected parts; other parts are passed. The whole carcass is 
condemned if the hemorrhages are due to septicemia, anthrax, black- 
leg or hemorrhagic septicemia. The red spots which occur on certain 
parts of the heart of perfectly healthy animals should not be con- 
fused with the punctate or linear hemorrhages under the endocardium 
(Fig. 79). These red spots are to be seen on the papillary muscles 
and are due to the contraction of the heart muscle. They are to be 



106 



GUIDE FOR MEAT INSPECTORS 



distinguished from the above-mentioned hemorrhages by their more 
circular form, their occurrence exclusively on the papillary muscles, 
and by the fact that no other symptoms of disease are present. 

The teratological disappearance of an organ or muscle is of little 
importance to the inspector. Enlarged parts are passed if the struc- 
ture is otherwise unaltered. Such enlargement sometimes occurs in 
one kidney as a result of the absence or diseased condition of the 
other kidney. 




Slight 
hemorrhages 



Fig. 78. — Heart with hemorrhages under the endocardium of a steer 
affected with septicemia. 



Deposits of coloring matter in viscera may lead to condemnation. 
Melanosis occurs in the belly bacon of swine and in the lungs and 
liver of calves, affected organs showing black spots (Fig. 80). Fur- 
thermore, a brown color is sometimes observed in the bones and a liver 
color in the muscles. Deposits of lime may also occur in certain 
organs. 



GUIDE FOR MEAT INSPECTORS 



107 



Discolorations (alteration of the natural color to greenish brown, 
grayish red or grayish yellow) and cloudiness (loss of sheen) of the 
liver, heart muscle and kidneys, like hemorrhages of non-mechanical 
origin in various parts of the body, are evidences of the presence of 
serious disease to be definitely identified by observing the other 
symptoms. 

Inflammations of food animals are characterized by swelling, red- 
ness and the formation of inflammatory products. On the skin and 




lyarge red spots 



Fig. 79. — Healthy beef heart with large red spots in- myocardium. 



mucous membranes a thin, watery fluid may be observed, or mucus 
and pus. Moreover, cloudy yellow deposits may form on the mucous 
membranes, and cloudy yellow squamag in the mucous membranes. 
Desquamation takes place, leaving ulcers (areas on which the mucous 
membrane is wanting). The ulcers may become cicatrized. In bloody 
inflammation the mucous membranes become strongly reddened and 
filled with hemorrhages, the contents of the intestines being bloody ii^ 



108 



GUIDE FOR MEAT INSPECTION 



bloody enteritis. During the continuance of inflammation watery, 
bloody and bloody-watery exudations collect in the connective tissue 
and musculature. The pus foci may be completely walled in by firm, 
tough, white capsules ( encapsulated pus foci). A special form of 
inflammation in tissues leads to induration by the new formation of 
connective tissue. On the serous membranes (pleura and peritoneum) 
inflammation causes the formation of watery, purulent or puriform 
exudates or scaleHke yellow incrustations, which bring about adhe- 
sions between the viscera. From these adhesions coalescence may later 
arise by the formation of connective tissue, which must be cut through 
with a knife. Inflammatory foci or affected parts may be removed 
and the rest of the carcass passed, or the whole carcass may have to 




Fig. 80. — Deposition of pigment in the liver of a calf. 



be condemned, depending on the nature and extent of the disease 
which causes the inflammation. 

Tumors are nodular neomorphic structures which arise in the 
viscera without inflammation or other demonstrable cause. Tumor- 
like structures of microbic origin such as the tubercles of tuberculosis, 
actinomycosis, etc., are not classed with the tumors, but with the 
infectious neomorphs. 

Distinction is made between benign and malignant tumors. The 
former show no tendency toward extension to other organs, while 
malignant tumors extend by proliferation into the surrounding tis- 



GUIDE FOR MEAT INSPECTORS 109 

sues, and are often distributed throughout the body by the blood 
and lymph. A tumor is said to be local when it affects only one 
part of the body including or not the corresponding lymph glands. 
Parts affected with local tumors are condemned, the rest of the car- 
cass being passed. 

CLASSIFICATION OF DISEASES 

The diseases of food animals may be classified as : I, local diseases ; 
II, blood diseases ; III, intoxications ; IV, parasitic diseases ; and, V, 
infectious diseases. 

I.— LOCAL DISEASES OF INDIVIDUAL PARTS OF THE 
BODY INCLUDING LOCALIZED LESIONS OF GENERAL 
DISEASES 

Local or organic diseases may occur on the skin, under the skin, 
in the respiratory, digestive or urinogenital apparatus, in the blood, 
lymph or nervous system, in the bones and in the muscles. 

1. Cutis and Subcutis 

Simple dermal inflammations without the extensive formation of 
pus or ichor are unimportant diseases. Inflammations in connection 
with skin wounds may be of the simple kind. The whole skin of 
hogs and the head skin of calves are used as food. If these parts 
are inflamed, they are condemned and removed. Dermal wounds, and 
also dermal inflammations, followed with extensive formation of pus 
and ichor, are serious affections. Slight skin wounds acquire great 
importance if the inflammatory process extends from the skin into 
the deeper lying parts — joints, sheaths of tendons, abdominal and 
thoracic cavities. In all such cases the general health is greatly 
affected. 

Redness of the skin of hogs is of some importance. It may be due 
to external agents such as blows, cold and heat, in which cases it 
is a mere local alteration. Affected hogs are rarely rendered unfit for 
food from these causes. If hogs are allowed to pass into the scalding 
vat alive the whole skin is reddened. Such carcasses are condemned. 



no 



GUIDE FOR MEAT INSPECTORS 



Red coloration of the skin may also be a symptom of swine erysipelas 
or hog cholera. In young pigs black, pitchy or sooty scabs may occur 
on the skin. This is one of the external symptoms of hog cholera or 
swine plague, but is sometimes called pitchy mange. 




Fig. 81. — Piece of hog skin with granular eruption. 

Granular eruption is a special skin disease of hogs. It appears 
in the form of round tubercles in the skin. The tubercles vary in size 




Fig. 82. — Median section of dog head with tapeworm-like pentastomes. 



from a hemp seed to a pea, and are often black, resembling shot. 
Coiled hairs are found in the tubercles (Fig 81). Affected parts of 
the skin may be removed. 



GUIDE FOR MEAT INSPECTORS 111 

Furthermore, in cases of scabies, scales and scabs may occur on 
the skin of the body, and in foot-and-mouth disease there are vesicles 
and superficial ulcers on the hoofs. Fluids collect under the skin in 
general dropsy and in cardiac weakness. As a result of injury to the 
urethra urine may collect in the neighboring skin. Hemorrhagic tu- 
mors form in the subcutis in cases of anthrax and blackleg, with gas 
formation in the latter disease. In hemorrhagic septicemia collections 
of colorless or blackish red fluid may be found under the skin of the 
head and neck. In actinomycosis tumors develop under the skin of 
the head and neck of cattle and the udder of hogs. These tumors 
may break through to the surface, appearing like fungoid prolifera- 
tions. Occasionally a black coloration is observed in the fat tissue 
under the skin of the belly of hogs. 

2. Respiratory Apparatus 

(a) Nostrils, Larynx, Trachea 

An examination of the nasal mucosa is necessary only in animals 
in which during life pathological symptoms were present indicating 
the involvement of these structures, e.g., discharges or abnormal 
respiratory sounds. These symptoms appear in cattle affected with 
malignant catarrhal fever, in hogs affected with snuffles, and in sheep 
affected with malignant catarrhal fever or sheep bots. The mucosa 
of the larynx and trachea is seldom diseased unless the nasal mucosa 
and lungs are also affected. Animals which have been exposed to 
the action of irritating gases may exhibit pronounced inflammation 
of the laryngeal and tracheal mucosa. The same condition is found 
in malignant catarrhal fever. In pulmonary tuberculosis tuberculous 
ulcers are often found in and under the mucous membranes of the 
larynx and trachea. Actinomycotic tumors also appear in the mu- 
cosa of the larynx. 

(b) Lungs 

The lungs of calves may exhibit a black coloration. The blood 
may be unequally distributed, one lung being dark and the other light 
colored (slaughtered downers). Hemorrhages occur under the pul- 
monary pleura in cases of asphyxia and septicemia. 



112 GUIDE FOR MEAT INSPECTORS 

Pulmonary inflammations occur in all food animals : in cattle as a 
symptom of non-contagious pneumonia, hemorrhagic septicemia and 
penetration of foreign bodies ; in hogs as a characteristic symptom of 
swine plague (Fig. 83) ; in calves, sheep and goats after infestation 
with lung worms. Sheep and goats are also susceptible to a con- 
tagious pneumonia. 

Diseased lobes of lungs 




Fig. 83. — Hog lungs with inflammation of anterior lobes as a result of 
chronic swine plague. 

Affected parts of the lungs do not collapse (Fig. 83), are red- 
dened (the color varying from dark to grayish red), and the con- 
sistency is firm, like that of the liver. If the pleura is simultaneously 
affected, fluid may collect in the chest cavity, and deposits may form 
on the pleural membranes, leading to adhesion between the lungs and 
costal pleura. The deposits may be easily removed. From the ad- 



GUIDE FOR MEAT INSPECTORS 



113 



hesion a complete coalescence may arise, making it necessary to use 
the knife in removing the lungs from the chest. 

Foreign bodies and lung worms may also cause inflammatory con- 
ditions of some importance. In such cases the foci are usually lim- 
ited and the cause apparent. 



Iveft 

bronchial 

gland 




Mediastinal 
glands 



Fig. 84. — Beef lungs with respiratory tuberculosis. 
The bronchial and mediastinal glands are greatly enlarged and filled with tuber- 
culous foci. At points on the lung surface indicated by a there are 
tubercles which are found to be soft on section. 



An ichorous inflammation of the lungs may arise after the forma- 
tion of exudates and in connection with the above-mentioned inflamma- 
tions. In such cases there may be cavities in the lungs filled with 
stinking pus. Tumors, and the alterations of tuberculosis, actinomy- 
cosis and botryomycosis may also be found in the lungs. 



114 



GUIDE FOR MEAT INSPECTORS 



Tuberculosis appears in the lungs either in the form of small 
round tubercles of gray or yellow color and firm consistency, or in the 
form of larger nodules containing pus cavities in connection with the 
branches of the trachea (Fig. 84). Moreover, the surface of the 



Anterior 

mediastinal 

glanu 




Tuberculous 
foci on the 
pulmonary 
pleura 



Posterior 
mediastinal 
gland 



Fig. 85. — Beef lungs with tuberciTlous foci on the pleura (pearl disease). 
Great alteration of the anterior and posterior mediastinal glands. 



lungs or pulmonary pleura is often covered with gray and yellow 
tubercles and larger nodules or pearl nodules (Fig. 85). 

Among animal parasites various species of lung worms are found 
in the lungs of ruminants and swine, and also echinococci, wandering 
flukes, and occasionally Cysticercus tenuicollis. The liver flukes 
which have wandered into the lungs lie in hazel or walnut-sized cavi- 



GUIDE FOR MEAT INSPECTORS 



115 



ties, with a tough, connective tissue wall and dark-brown oily con- 
tents. 

During slaughter the lungs may become contaminated with stom- 
ach contents and blood. Especially in slaughter by the Jewish 
method the stomach contents may be drawn into the lungs through 
the severed trachea from the end of the severed esophagus, A section 
of the air passages below the bifurcation of the trachea will disclose 
the stomach contents. If desired, this material may be easily re- 
moved by washing. Red spots in the lungs due to blood aspiration 
do not feel firm. Blood aspiration may be distinguished from hypo- 
stasis from the fact that in the former the red color occurs in spots. 

(c) Pleura 

As a rule, the pleura is diseased only when the lungs are affected. 
Thus pleurisy is often associated with pneumonia. In pleuritis the 




Fig. 86. — Right half of thorax of beef with tuberculosis of the pleura. 



pleura is often covered with false membranes, which may be pulled 
off. Moreover, in the thoracic cavity there may be a collection of 
yellow, odorless or stinking fluid, in which float portions of mem- 
branes like those on the pleura. Adhesions between the lungs and the 



116 GUIDE FOR MEAT INSPECTORS 

pleura often persist after recovery from pleurisy. Following fracture 
of the ribs, circumscribed adhesions frequently form in the region of 
the fracture. Furthermore, tubercjulous alterations occur on the 
pleura in the form of tubercles and,^ nodules (Fig. 86). These are 
chiefly found in the angles between the ribs and diaphragm. In in- 
spection, the diaphragm is to be pulled away so as to expose these 
points. Tuberculous alterations may be present on the pleura with- 
out the lungs being involved. 

3. Digestive Apparatus 
(a) Mucouis MemhraTie of the Mouth and the Tongue 

The vesicles and superficial ulcers of foot and mouth disease ap- 
pear on the mucous membrane of the mouth in cattle and hogs, less 
often in sheep and goats. Inflammation may also be observed as a 
result of the action of irritant drugs and in cases of calf diphtheria. 
The mucosa is swollen, reddened and spotted with gray and grayish 
yellow. The discolored spots desquamate, leaving ulcers. Mercuric 
poisoning produces ulcers on the mucosa of the mouth in cattle. In 
cases of hemorrhagic septicemia the tongue may become enlarged to 
five times its natural size. 

Actinomycosis may aff^ect the mucosa of the mouth and also the 
tongue. It occurs in three forms : as superficial ulcers, as mushroom- 
like nodules projecting above the surface, and in the form of deep- 
lying nodules and thickenings (Fig. 89). Actinomycotic thickening 
of the tongue is called wooden tongue, since the tongue acquires the 
consistency of wood. The disease appears most frequently at the 
boundary line between the body and tip of the tongue (Fig. 87, a). 
In cattle this point is always to be examined for actinomycosis. The 
actinomycotic lesion at this point is characterized by the presence of 
a small ulcer, in which hairs and particles of the feed may be ob- 
served (Fig. 88). 

Tuberculosis may occur in the lymph glands belonging to the mu- 
cous membranes of the mouth and tongue (submaxillary and pharyn- 
geal glands ) . The glands become enlarged and filled with casefied 
and calcified foci. In hogs the submaxillary glands are chiefly af- 
fected, in cattle the pharyngeal glands (Fig. 91). Occasionally an 



GUIDE FOR MEAT INSPECTORS 



117 




Fig. 87. — Beef tongue with actinomycosis at the line between the body 
and tip of tongue (a). 




^^^^^i&^. 



Fig. 



-Section through the affected part of Fig. 87. 




Fig. 89. — Wooden tongue of beef with fungoid proliferations and 
- superficial ulcers. 



118 



GUIDE FOR MEAT INSPECTORS 



enlargement and induration of the submaxillary and pharyngeal 
glands are seen in cases of actinomycosis. In such cases the glands 
exhibit minute yellow foci on cross-section. 

(b) Mucosa of the Pharynx 

Bloody and bloody-watery exudations may occur under the mu- 
cosa of the pharynx in anthrax, hemorrhagic septicemia and swine 
erysipelas. 



Tongue 



Tuberculous tonsils 



Pharyngeal wall 



Tuberculous 
pharyngeal glands 



Larynx and 
surrounding 
soft parts 




Fig. 91. — Tuberculosis of the pharyngeal glands and tonsils of the beef 



(c) Esophagus 

Occasionally one observes local tumors (wartlike proliferations) 
on the mucosa of the esophagus, also larvas of the warble-fly in the 



GUIDE FOR MEAT INSPECTORS 



119 



muscular layer in cattle (Fig. 90), and Miescher's sacs in sheep and 
goats (Fig. 92). 




Fig. 90. — Beef esophagus with young larvae of warble fly. 




Fig. 92. — Miescher's sacs in the esophagus of the sheep. 



(d) Stomach and Intestines 

The mucosa of the stomach and intestines may be moderately 
swollen and covered with mucus in cases of catarrh, while in gas- 
tritis and enteritis it may be greatly swollen and reddened or cov- 
ered with false membranes and scales or even ulcers. Inflammatory 
reddening should not be confused with the digestive congestion of 
one circumscribed area of the gastric mucous membrane in hogs. 

Quite frequently foreign bodies are found in the second stomach 
of cattle, either lying loose in the stomach cavity or penetrating 
through the wall. A foreign body may produce a tubular wound, 
with formation of stinking pus. It may reach the pericardium and 
may also cause peritonitis. 



120 



GUIDE FOR MEAT INSPECTORS 



Gastric ulcers are observed with relative frequency in calves, the 
mucous membrane being completely destroyed to a greater or less 
depth. Peritonitis, together with the collection of stinking material 
in the body cavity, follows the development of a perforating ulcer. 

In the stomach and intestines various animal parasites occur, es- 
pecially round worms and tape worms. In themselves they have no 
importance for meat inspection, since they are removed in cleaning 
the intestines. They may, however, lead to the development of emacia- 
tion, dropsy, and other general disturbances. 

Frequently small tubercles of the size of hemp seeds or peas, with 
greenish caseous contents, are found in the intestinal wall of cattle. 



Small I^arge Medium 

tuberculous tuberculous tuberculous 
ulcer ulcer ulcer 




Fig. 93. — Portion of beef intestine with tuberculous ulcers. 



These tubercles are caused by harmless round worms, but if present in 
large numbers may render the intestines unfit for sausage casings. 

In cases of tuberculosis, gray, yellow, grayish yellow, and grayish 
red tubercules may appear upon the outer covering of the stomach 
and intestines, and also ulcers in the mucosa of the intestines. The 
latter vary in size from a lentil to a bean or larger, the base is rough, 
and the ulcer is surrounded by a raised ridge (Fig. 93), In intes- 
tinal tuberculosis the mesenteric glands are always enlarged and 
filled with gray and yellow tubercles. Frequently, however, the 
mesenteric glands are tuberculous in the absence of demonstrable 
tuberculous lesions in the intestines. 



GUIDE FOR MEAT INSPECTORS 
(e) Peritoneum 



121 



The most important alterations in the peritoneum are gray, yel- 
low or grayish-yellow tubercles in tuberculosis ; also grayish red, 
firmly attached membranes in tuberculosis and inflammations accom- 
panied with the collection of pus or stinking watery exudates in the 




Fig. 94. — Omentum of hog with Cysticercus tenuicollis. 

body cavity, or with yellow, easily separable membranous deposits 
upon the viscera. Connective tissue adhesions may occur between 
viscera without the formation of pus or with encapsulated pus foci. 

Accumulations of gas in the form of vesicles is observed in the 
mesentery of swine (mesenteric emphysema or air-bladder mesentery). 



122 GUIDE FOR MEAT INSPECTORS 

The general health of the animal is not thereby disturbed. Affected 
parts may be easily removed. Cysticercus tenuicollis is found under 
the peritoneum, in the mesentery and omentum (Fig. 94). 

Liver. — The usual lobulation is sometimes wanting in the liver of 
hogs. Double livers may also occur. These malformations do not 
affect the wholesomeness of the liver, since they are not associated 
with any other alteration of the organ. Occasionally bluish-red or 
violet spots are observed under the surface of the liver and extending 
into its substance. They affect the market price but not the whole- 
someness of the organ. A black coloration may occur in the liver of 
calves, rendering it unfit for food. 

Ruptures may occur in the liver of very fat animals, especially 
lambs, usually leading to death from hemorrhage. The liver, is yel- 
low in cases of icterus. Discoloration and cloudiness of the liver, 
issociated with hemorrhages, are very important symptoms of serious 
general diseases. In the beef liver dry gangrene is observed in the 
form of cloudy, sharply delimited areas of gray color. In time the 
gangrenous foci soften, become purulent, and finally are completely 
encapsulated. As a result of inflammation, the liver may lose its nor- 
mal consistency and become firm, tough, and indurated. The affected 
parts of the liver are condemned. 

Furthermore, tumors may occur in the liver, and also tuberculous 
and actinomycotic neomorphs. The most frequent pathological find- 
ings in the liver, however, are animal parasites (echinococci, flukes, 
Cysticercus tenuicollis, and pentastomes). The flukes are located in 
the bile-ducts and cause enlargement and thickening of these struc- 
tures. Wandering ascarid worms are sometimes found in the bile- 
ducts of hogs. 

Pancreas. — Alterations in the pancreas are rare. Occasionally 
tumors are observed in the organ, and calculi in the pancreatic duct. 

4. Genito-Urinary Apparatus 
(a) The Kidneys 

A form of malformation observed in the kidneys consists in the 
atrophy of one and the enlargement of the other kidney. The kid- 
neys may also grow together. These malformations are of little im- 



GUIDE FOR MEAT INSPECTORS 123 

portance in meat inspection. Cloudiness of the surface and cortex of 
the kidneys has the same significance as cloudiness of the liver. The 
same is true for small hemorrhages in the kidneys. 

Several forms of inflammation occur in the kidneys. Recent in- 
flammation may be recognized from the fact that the kidneys are en- 
larged, cloudy, and softer than usual. As a rule, such fresh inflam- 
mations accompany serious general diseases. The same is true of 
purulent renal inflammation, in which small, white or yellow pus foci 
form in the renal cortex, surrounded by a red area. Inflammation of 
the renal pelvis may arise from extension of an infection upward from 
the bladder. It may be recognized from the distension of the ureters 
and renal pelvis, which are enlarged and filled with pus and mucus. 




Fig. 95. — Spotted kidney in the calf. 

In calves, round or conical white nodules without surrounding red 
area occur in the cortex of the kidneys (Spotted kidney. Fig. 95). 
This condition may or may not be connected with general disturbance 
of health. i 

Mention may also be made of contractions in the cortex and me- 
dulla of the kidneys, accompanied with the formation of white streaks 
or scars. In small numbers they are of no importance, but in large 
numbers they may render the kidneys unfit for food. 

Furthermore, tumors and tuberculous alterations occur in the kid- 
neys. The latter are to be recognized by the appearance of small 
gray or yellow tubercles and larger yellow casefied and calcified 
nodules. In tuberculosis, a large part of the beef kidney may be trans- 
formed into a yellow caseous focus. 



124 GUIDE FOR MEAT INSPECTORS 

(b) Bladder a7id Urethra 

Calculi may collect in the bladder (cystic calculi), and in male 
animals, especially in steers and wethers, may obstruct the urethra. 
Rupture of the bladder follows, or necrosis of the urethra in the region 
of the retained calculus. Urine passes into the subcutis through the 
necrotic tissue. In either case bloody urine is observed, and a pro- 
nounced urinous odor in the meat, which is, therefore, unfit for food. 

Cystitis is to be recognized by the swelling and reddening of the 
mucosa of the bladder, formation of squamae and ulcers, as also by 
the cloudiness and foul odor of the urine. 

(c) Male Sexual Organs 

Tuberculosis may occur in bull and boar testicles. Tuberculous 
testicles are enlarged and exhibit yellow caseous pits, or are trans- 
formed into a yellow caseous mass. The superficial inguinal glands 
are also affected. 

(d) Female Sexual Organs 

Pathological alterations may occur in the ovaries, oviducts, uterus, 
vagina, and udder. The most important alterations are those of the 
uterus, vagina, and udder. 

The most frequent alterations of the ovaries and oviducts are of 
tuberculous nature, being connected with tuberculosis of the peri- 
toneum. 

Shrunken or mummified fetuses may be found in the uterus. If 
the mummified fetuses lie in an odorless fluid, are hard as stone, and 
if the general condition of health is not affected, the carcass is passed. 

If decomposing fetuses are found lying in a stinking fluid and 
are bloated with gases of decomposition, septicemia may be suspected. 
The same is true for all cases of wounds of the uterus, inflammation 
accompanied with swelling and reddening of the uterine mucosa and 
with the formation of squamae and ulcers ; and for retention of the 
afterbirth. Tumors in the uterus and under the uterine mucosa do 
not affect the wholesomeness of the meat. 



GUIDE FOR MEAT INSPECTORS 



125 



Finally, tuberculosis should be mentioned as a frequeut disease of 
the uterus in cows. Uterine tuberculosis occurs in three forms : forma- 
tion of ulcers and tubercles in and under the uterine mucosa ; merely 
tubercles under the mucosa ; and tubercles upon the outer covering of 
the uterus and in the uterine wall. The last form is connected with 
tuberculosis of the peritoneum. 

The mucosa of the vagina may exhibit vesicles of the size of peas 
or larger, with cloudy purulent contents and superficial ulcers (vesi- 
cular eruption). These lesions do not affect the carcass. ' 

Tuberculous 



fupra mammary 
lymph gland 



Healthy- 
fore quarter 




Tuberculous 
liind quarter 



Tubercles on 
mucous membrane 
of milk cistern 



Fig. 96. — Tuberculous udder of cow. 



Udder. — In the udder the inflammatory lesions of tuberculosis and 
actinomycosis are of interest. The udder and supramammary lymph- 
glands are swollen, the swelling affecting all quarters uniformly or 
only one or more quarters. A watery fluid containing flakes is obtained 
from the teats. These conditions may be associated with septicemia 



126 GUIDE FOR MEAT INSPECTORS 

or other general diseases, rendering condemnation necessary. Simple 
mammitis may run its course, leaving the affected parts of the udder 
indurated. 

In mammary tuberculosis one or more quarters of the udder are 
enlarged, and uniformly firm or with nodules. Simultaneously the 
corresponding lymph-glands are swollen, full of liquid, and with 
casefied or calcified tubercles or nodules. On cross-section the affected 
quarters of the udder do not show the usual yellow color of the mam- 
mary tissue, but a grayish red color and a varying number of con- 
spicuous, grayish-yellow, casefied and calcified tubercles. In the swine, 
udder tuberculosis is relatively rare as compared with antinomy cosis. 
The latter disease results in the formation of nodules and pus foci in 
the udder. These nodules are tough and filled with small yellow 
tubercles. The pus foci contain yellow or grayish-green pus. The 
nodules and pus foci may break through to the surface. The supra- 
mammary glands are swollen and watery on cross-section. In addition 
to the above-mentioned diseases, simple tumors may occur in the 
udder. 



5. Circulatory Apparatus 

The pericardium, epicardium, myocardium, and endocardium may 
be affected with special diseases. 

Hemorrhages in the form of spots, points, and streaks may appear 
on the pericardium and epicardium in various infectious diseases and 
in septicemia. The epicardium is often spotted with black or red in 
cases of anthrax. Inflammation appears in the pericardium of cattle 
as a result of injury from foreign bodies which have penetrated 
through the second stomach. In such cases the pericardium is dis- 
tended with a stinking fluid, and its inner surface, as well as the 
epicardium, is covered with a yello^<^, separable, omelet-like deposit. 
Moreover, in cases of pneumonia accompanied with pleurisy, the peri- 
cardium may also be affected. Pericardial inflammation may lead to 
connective tissue adhesions between the heart and pericardium, re- 
quiring a knife to separate the pericardium. Adhesions without sup- 
puration or effusions are not of serious consequence. 



GUIDE FOR MEAT INSPECTORS 



127 



Tuberculous alterations may occur in and upon the pericardium. 
Like tuberculous lesions on the pleura and peritoneum, they appear 
as grayish-red proliferations on the surface (Fig. 97), developing 
later into small tubercles or larger rough nodules (Fig. 86). 

In general infectious diseases and in septicemia the heart muscle 
may be cloudy, grayish-red and softer than normally. Furthermore, 




Fig. 97. — Heart with tuberculous proliferations on the outer surface. 



one may find in the heart muscle pus foci, tuberculous alterations, 
echinococci, and cysticerci. 

Petechia occur under the endocardium (Fig. 78) under the same 
conditions as in the epicardium. These should not be confused with 
normal red spots of the papillary muscles. Inflammation of the car- 



128 



GUIDE FOR MEAT INSPECTORS 




The two halves of 
a sectioned 
echinococcus 



Fig. 98. — ^Heart with echinococci. 



GUIDE FOR MEAT INSPECTORS 



129 



Proliferation 




Proliferation 



Fig. 99. — Hog heart with proliferations on the valves following 
swine erysipelas. 



130 GUIDE FOR MEAT INSPECTORS 

diac valves may lead to the formation of tumors and ulcers, thus ob- 
structing the movement of the blood. A tumor-producing inflamma- 
tion is observed in cases of swine erysipelas (Fig. 99). Ulcerous in- 
flammation of the cardiac valves with deposition of clotted blood upon 
the ulcers is seen in septicemia. Simple tumors may occur in all 
parts of the heart. 



6. Lymph Glands 

The lymph glands act as filters, purifying the lymph before its 
entrance into the blood circulation. If the lymph carries pathogenic 
bacteria or some other cause of inflammation the glands become swol- 
len and inflamed. On cross-section of inflamed glands an abundance 
of fluid escapes and hemorrhage's may be seen. The lymph glands are 
regularly affected in case of inflammation of the part or organ from 
which they receive their lymph. Swelling of all the lymph glands is 
an indication of septicemia or fresh, hematogenous infection with 
tuberculosis. 

If a certain part of the body is affected with tuberculosis the cor- 
responding lymph glands are also involved. Tuberculosis of the lymph 
glands is characterized by swelling and the appearance of small 
tubercles, which later casefy, calcify and unite into large nodules in 
the interior of the gland. 

Swelling may also appear in actinomycosis, the gland becoming 
rough and tougher than normally. On cross-section through the en- 
larged glands yellow, punctiform deposits are observed (colonies of 
actinomyces ) . The lymph glands may become casefied in hog cholera 
and in caseous lymph-adenitis of sheep. 

In leukemia the lymph glands may become enlarged to the size of 
the fist or head, and are abnormally soft. 

Among the animal parasites, pentastomes may be found, espe- 
cially in the mesenteric glands, and also cysticerci, echinococci and 
fluke worms. 



GUIDE FOR MEAT INSPECTORS 131 

7. The Spleen 

The capsule of the spleen may exhibit the same alterations as the 
peritoneum. In tuberculosis the splenic capsule may be more ex- 
tensively affected than the rest of the peritoneum. Malignant tumors 
occur in the spleen, and also pus foci in purulent septicemia and 
ichorous foci in puriform septicemia. In hematogenous tuberculosis 
tubercles appear in the spleen. Echinococci, wandering liver flukes 
and pentastomes are also found in the spleen. Swelling of the spleen 
is of great importance. It occurs in anthrax and swine erysipelas. 




Fig. 100. — Section through sheep brain showing gid worm. 
(The gid worm projects from the middle of the sectioned brain.) 



8. The Nervous System 
(a) Brain and Spinal Cord 

The membranes of the brain may be inflamed (meningitis). The 
meninges become reddened, and in purulent meningitis are covered 
with pus. Tuberculous alterations may also occur in the brain in the 
form of small tubercles. The gid worm (Fig. 100) is found In the 
brain, and occasionally echinococci and cysticerci. Serious brain af- 
fections may be suspected from the behavior of the animal during life. 



132 GUIDE FOR MEAT INSPECTORS 

(b) The Nerves 
Tumors in the form of soft-firm nodules or tubercles occur on the 



9. The Skeleton 

Swellings due to rachitis and abnormal softness or osteomalacia 
are observed in the bones. In osteomalacia the marrow cavity is en- 





Fig. 101. — Thickening of rib 
following fracture. 



Fig. 102. — Thickening of rib 
following tuberculosis. 



larged and filled with a fluid, yellow marrow. Liquefaction and 
suppuration of the bone marrow may occur in pyemia. 

The most frequent alterations of the bones are fractures of the 
leg bones, ribs and vertebras. Fractures of the leg bones produce 
extreme lameness ; the animal cannot put any weight on the broken 
leg. Vertebral fractures produce lameness, the animal being unable 



GUIDE FOR MEAT INSPECTORS 



133 



to rise with the affected quarters. In the region of the fractures 
hemorrhages form and penetrate in the connective tissue between the 
muscles to the surface of the body. It should always be remembered, 
therefore, that hemorrhages on the surface of the carcass may come 
from bone fractures. Distinction is made between simple and com- 
pound fractures. In the latter the skin may be torn and slivers of 
bone may protrude through the wound. Parts which have thus be- 

Tuberculous focus in spinal 
process of dorsal vertebra 



Tuberculous 

process 

in body of 

dorsal vertebra 




Fig. 103. — Vertebral tuberculosis in the hog. 



come infiltrated with blood are unfit for food; the other parts of 
the carcass are not affected. In the healing of bone fractures large 
thickenings may arise, which are of no consequence in meat inspec- 
tion (Fig. 101). 

Swelling of the bone may appear as a result of tuberculosis, the 
bones becoming enlarged and so soft on the surface that they may be 



134 GUIDE FOR MEAT INSPECTORS 

cut with a knife. On the surface of a section soft masses of tissue 
are observed containing small caseous foci (Figs. 102 and 103). 

Actinomycosis of the bones is particularly frequent in the upper 
and lower jawbones of cattle. These bones are greatly enlarged 
(Fig. 104) and often permeated with fungoid tumorous masses, 
which possess a red color and small punctiform yellow pits. 

Lime deposits are observed in the cushion beneath the sternum. 
Calcareous deposits are distinguished from tuberculous alterations 




Fig. 104. — 'Lower jaw of beef with swelling following actinomycosis. 

by their pure white color, and by the fact that the alterations do not 
proceed from the center of the sternum as in tuberculosis, but develop 
underneath the sternum (Fig, 105). The calcified part is to be 
removed- 

10. The Musculature 

Both slight and extensive ruptures may be found in the muscles. 
Small ruptures are frequently found in the diaphragm of fat healthy 



GUIDE FOR MEAT INSPECTORS 135 

swine, and also in the abdominal and pelvic musculature. Such rup- 
tures are characterized by the appearance of numerous small hemor- 
rhages in the muscles {Fig. 106). This condition is distinguished 
from that of septicemia by the absence of hemorrhages in the viscera. 
Moreover, whole muscles may be torn in two, producing extensive 
hemorrhages. In either case the hemorrhages are of mechanical 
origin and do not lead to condemnation of the aifected parts unless 
the muscles are extensively infiltrated with blood. 

Discolorations of various sorts may also occur in the musculature. 
The muscles may become like fish meat or waxy. These may be 




Fig. 105. — Lime deposition below the sternum of beef. 

symptoms of serious disease. Occasionally the meat of large food 
animals assumes the color and other characteristics of chicken meat. 
Now and then a white or gray discoloration is seen in the longissimus 
dorsi in swine as a result of deficiency in muscle pigment. This 
defect does not appear until the carcass is cut up for the trade. 

Simple tumors may appear in the musculature. The alterations 
of actinomycosis and tuberculosis are also observed. In actinomy- 
cosis the connective tissue increases at the expense of muscle tissue 
until the structure becomes tough and almost like wood (see wooden 
tongue). In cases of muscle tuberculosis tubercles arranged like 



136 



GUIDE FOR MEAT INSPECTORS 



strings of pearls are formed at the expense of the muscle tissue. 
Large tuberculous tumors may also be found in the musculature. 

The musculature may also be the seat of Miescher's sacs, cysti- 
cerci and trichina. 




Fig. 106. — Musculature of hog with numerous small hemorrhages following 
rupture. The black spots indicate the hemorrhages. 

II.— BLOOD DISEASES 

Blood diseases are classified as anemia, hydremia or dropsy, 
icterus, uremia and leukemia. 



1. Anemia 

In anemia the quantity of the blood is diminished. The animals 
are chlorotic, have pale mucous membranes, and in acute cases show 



GUIDE FOR MEAT INSPECTORS 137 

malnutrition. The blood has a weaker coloring power than in 
healthy animals. Anemia is especially frequent in sheep, and in 
general occurs more often in young than in old animals. The com- 
mon predisposing causes of anemia are animal parasites in the stom- 
ach, intestines, lungs and liver, and chronic gastric and intestinal 
catarrh. If an anemic carcass shows a fairly good nutritive condition 
it is passed. Acute cases of anemia and emaciation are condemned. 

2. Hydremia or Dropsy 

Hydremia consists in an increase of the water content of the 
blood. It develops from anemia. Sheep, goats and young cattle 
are more susceptible than old cattle and hogs. The hydremic con- 
dition is followed by dropsy. 

In the live animal one notes painless, doughy, pitting, non- 
feverish swellings on the lower parts of the body (head, neck, breast, 
belly, udder, legs). In advanced cases there may be weakness, loss of 
appetite and emaciation. 

In the carcass the following conditions are to be noted: thin, 
serumlike, faintly colored blood; a collection of clear, colorless and 
odorless fluid in the abdominal and thoracic cavities, of which the 
serous membranes are smooth, shiny and not inflamed- The con- 
nective tissue of the subcutis and muscles shows a watery infiltration 
of a gelatinous character. The muscles are soft, grayish red, and 
decompose rapidly. If the serous infiltration of the muscles is ex- 
tensive, the carcass is condemned. 

3. Icterus 

Icterus consists in a yellow coloration of the tissues by the bili- 
rubin of the bile, which is absorbed in the blood as a result of ob- 
struction of the bile ducts. Icterus is frequently not detected in 
ante-mortem inspection, for the reason that the general condition 
of the animal is seldom affected. 

In the carcass icterus is to be recognized by the yellow or yellow- 
ish green coloration of the pleura, peritoneum, liver and kidneys. 
In more advanced cases the connective and adipose tissues are af- 
fected, and in acute cases even the bones and cartilages. In mild 



138 GUIDE FOR MEAT INSPECTORS 

cases the yellow color disappears within twenty-four hours. Such 
carcasses are passed, but if the yellow or greenish yellow discolora- 
tion persists after cooling, the carcass is condemned. 

4. Uremia 

Uremia arises from the accumulation of urine in the blood when 
the urine cannot be excreted (as in bilateral renal inflammation), 
or when the bladder is ruptured or the urethra is injured so that the 
urine is poured into the body cavity or into the subcutis, and again 
absorbed into the blood. Uremic animals show symptoms of serious 
disease. The expired air may smell urinous. The odor may dis- 
appear on cooling but reappears on cooking. Carcasses exhibiting 
urinous odor are condemned. 

3. Leukemia 

By the term leukemia is understood an increase in the number of 
leucocytes to such an extent that the blood no longer has its normal 
red color, but is light red or even puriform. In leukemia swelling 
of the spleen and of all the lymph glands occurs. A suspicion of 
leukemia may be entertained even in the live animal from the swell- 
ing of the lymph glands, e-g., the prescapular glands. In leukemia 
the beef spleen may attain a weight of 20 kg. and the hog spleen 3 
kg. The swelling of the spleen in leukemia is distinguished from 
that in anthrax by the fact that the swollen spleen in leukemia pos- 
sesses a firm consistency. Leukemic carcasses are condemned. 

III.— INTOXICATIONS AND AUTOINTOXICATIONS 

Poisoning of food animals may arise from the ingestion of pois- 
onous plants, accidental ingestion of poisonous substances and from 
careless administration of drugs. The general condition of the 
animal is greatly disturbed in cases of poisoning. The disposition 
to be made of the carcass depends upon the nature of the poison. 

Milk fever or parturient paresis is a disease of unknown origin, 
which occurs soon after parturition. Affected cows are unable to 
stand or to swallow. The disease attacks chiefly well-nourished cows 
within three days after parturition. No characteristic lesions are 



GUIDE FOR MEAT INSPECTORS 139 

found in the viscera. The regulation requiring the condemnation 
of all animals which have given birth within ten days before slaugh- 
ter covers cases of milk fever. 

IV.— ANIMAL PARASITES AND THE DISEASES 

BY THEM 

A large number of animal parasites occur on the body or in the 
viscera of food animals. As a rule they produce no striking path- 
ological symptoms in the living animal, being in the majority of cases 
unexpectedly found in inspection. 

Animal parasites may be classified in two groups : those which 
are not transmissible to man in eating the meat, and those which 
are transmissible to man in the affected meat. 

The vast majority of animal parasites are found in the first 
group, for only four animal parasites are transmissible to man in 
meat, viz., beef measle worm {Cysticercus inermis), the measle worm 
of the hog, sheep and goat (C celluloses), trichina and the echino- 
coccus tapeworm. Carcasses affected with tapeworm cysts are con- 
demned or rendered into lard or tallow. No inspection is made for 
trichina. 

The most important animal parasites of which man is not a host : 

Parasites of the Skin 

The skin may be infected with mange bites and follicular mites, 
the former causing scabies. Sheep scab and cattle mange are the 
most important diseases of this class. 

Sheep scab is caused by mites which live between the epidermal 
scales, sucking blood and lymph, and thereby causing the appear- 
ance of the characteristic scabs of the disease. Affected sheep show 
symptoms of itching. The fleece is uneven and with hanging tufts 
of wool. Later, large irregular areas appear on the back and are 
covered with short, rubbed-off wool and scales (Fig. 107). Grayish 
white crumby scales and scabs, as well as reddish yellow thickenings, 
superficial suppuration and folds in the skin, are found on the 
affected areas. Carcasses of animals in advanced stages of the 
disease are condemned. 



140 



GUIDE FOR MEAT INSPECTORS 







bo 



GUIDE FOR MEAT INSPECTORS 141 

Mange of cattle is caused by a closely related mite and is charac- 
terized by symptoms very similar to those of sheep scab. 

The hair follicle mite may infest the skin of hogs, producing 
grayish yellow tubercles. The chief locations for these tubercles are 
the snout, neck, lower part of the breast, belly, flanks and inside 
of the thighs. 

In the skin of pastured cattle warble fly larvae are found. They 
are white, yellow or greenish brown, 1 to 2 cm. long, and lie in 
connective tissue capsules which are filled with pus (Fig. 109). A 
watery fluid without bad odor accumulates about the warbles. The 
earlier stages of the larvae are passed in the wall of the esophagus 
(Fig. 110) and in the spinal cord. 

Parasites of the Nasal Passages 

Sheep bot flies live parasitic in the nasal cavities and frontal 
sinuses of sheep. They resemble the larvae of warble flies. 

Muscle Parasites 

Miescher's sacs are found in the musculature, most frequently in 
hogs and sheep, less often in cattle and goats. Only exceptionally 
are these parasites visible to the naked eye. This is most frequently 
the case in sheep, in which the sacs may be 1.5 cm. long and 3 mm. 
broad. Even the smallest specimens become visible to the naked eye 
after calcification, appearing as white points or streaks (calcareous 
deposits or concretions, Fig. 108). These calcareous concretions 
may be confused with calcified measle worms and trichina. The 
chief locations for Miescher's sacs are the abdominal muscles and 
muscular portion of the diaphragm in hogs, and the abdominal and 
skin muscles in sheep. 

A large form of Miescher's sacs is found quite frequently in the 
esophageal musculature of sheep and goats in the form of oblong 
sacs, sometimes attaining the size of hazel nuts (Fig. 111). The 
color is white, and the contents puslike. These sacs may occur to 
the number of several dozen in the esophagus. If Miescher's sacs 
are present in such numbers that the musculature is discolored or in- 
filtrated, the meat is unfit for food. 



142 



GUIDE FOR MEAT INSPECTORS 




t 

Fig. 108. — Lime concretions in the musculature of the hog. 




Fig. 109. — Beef subcutis with warble fly larvae. 
0- closed swelling, b- swellings opened showing larvae, c- empty swelling. 



GUIDE FOR MEAT INSPECTORS 



143 



Visceral Parasites 

Round worms and tape worms occur in the stomach and intes- 
tines of cattle, sheep, goats and hogs. Round worms and echino- 
cocci are also found in the lungs, and fluke worms, Cysticercus termi- 
collis, echinococci and pentastomes in the liver. Pentastomes occur 
also in the lymph glands, especially in the mesenteric glands ; echino- 
cocci in the spleen, heart, kidneys and, exceptionally, in the mus- 





Trachea 



Miescher's sac in 
esophagus 



Fig. 110. — Beef esophagus with 
young larvae of warble fly. 



Fig. 111. — Miescher's sacs in the 
musculature of the sheep esophagus. 



cles ; and flukes occasionally wander into the lungs, spleen and 
elsewhere. The gid worm is found in the brain. 

The essential features of these parasites are discussed in the fol- 
lowing paragraphs. 



1. Cysticercus TenuicoUis 

C. temiicoTLis is the asexual stage of Tama marginata of the dog. 
It is found chiefly in sheep and hogs, less often in calves and adult 
cattle. This bladder worm occurs in the form of round or oval vesi- 



144 GUIDE FOR MEAT INSPECTORS 

cles varying in size from that of peas to that of walnuts or apples 
(Fig. 112), The bladders are transparent and filled with a clear 
watery fluid. The scolex of the parasite may be seen through the 
wall of the bladder as a white, spherical structure. The preferred 




Fig. 112. — Cysticercus tenuicollis and burrow in hog liver. 




Fig. 113. — Omentum of hog with Cysticercus tenuicollis. 

locations of the cysticercus are the omentum (Fig. 113), mesentery, 
peritoneum, pleura and liver. In wandering about under the peri- 
toneum and in the liver the parasite makes irregular burrows (Fig. 



GUIDE FOR MEAT INSPECTORS 145 

112), which are at first dark red, later brownish or greenish. C. 
tenuicollis is distinguished from the measle worms of pork and beef 
by the fact that, unHke the two latter parasites, it occurs only in 
the viscera and not in the muscles. 

2. The Brain Bladder Worm 

The brain bladder worm or gid worm is the larval stage of 
Tcenia ccenums of the dog. It occurs chiefly in the brain, less often 
in the spinal cord, of sheep, goats and cattle, causing gid. The gid 
worm occurs in the form of round or oblong vesicles varying in size 
from a millet seed to a hen's egg, sometimes crowding the brain 
tissue aside. The vesicles are filled with a watery fluid (Fig. 100). 
White, punctiform structures, the scoleces, are to be seen on the inner 
surface. Only a few cases of this disease have been observed in the 
United States. 

3. Liver Flukes 

Liver flukes live in the bile ducts, but occasionally wander into the 
lungs, spleen and other parts. These parasites are very common in 
cattle and sheep, less frequent in hogs and goats. Flukes are 
exposed to view by opening the bile ducts. There are two species 
of fluke worms, which are found in meat inspection. 

The common liver fluke (Fasciola Jiepatica) is a leaf-shaped 
worm, 1^/^ to 4 cm. long and % to 1 cm. broad. It produces inflam- 
mation of the bile ducts, which are finally transformed into thickened 
stiff tubes as a result of calcification. The thickened bile ducts are 
particularly prominent on the gastric surface of the liver (Fig. 114t). 
By extension of the inflammation from the bile ducts the liver tissue 
may undergo induration. 

The large American fluke (F. magna) is found in the liver or 
lungs of cattle. The body is flesh-colored, 20 to 100 mm. long and 
11 to 16 mm. wide. It is perhaps more frequently met with in cattle 
than the common liver fluke. 

In Germany the lancet fluke {Dicrocoelmm lancedlatum) infests 
cattle, sheep and swine. It is lance-shaped, 4 to 8 mm. long and 



146 



GUIDE FOR MEAT INSPECTORS 




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GUIDE FOR MEAT INSPECTORS 



147 




Distended bile ducts 



Section through large bile 
ducts of left lobe 
showing small flukes 

Fluke showing through 
an enlarged bile duct 



Blood vessel 



148 



GUIDE FOR MEAT INSPECTORS 



1 to 2^ wide. As a rule it produces merely enlargements of the 
bile ducts. It may be seen through the distended bile duct (Figs. 
115 and 116). 




Small flukes showing 
through the enlarged 
bile ducts 



Section of a large bile 
duct showing flukes 



Fig. 116. — Enlarged section of bile duct of left lobe of sheep liver. 



4. Echiriococci or Hydatids 

Echinococcus is the immature stage of Tarda echinococcus of 
dogs. It appears under two forms. 

Echinococcus poly Trior phus occurs in cattle, sheep and goats. 
The worm is a roundish hydatid varying in size from a pea to a 
child's head, and filled with a clear fluid or small vesicles (daughter 
cysts). The wall of the mother cyst is a grayish white, opaque 
membrane- This in turn is surrounded by a connective tissue cap- 



GUIDE FOR MEAT INSPECTORS 149 

sule firmly united with the adjacent tissue. On the inner surface 
of the hydatid membrane are found the white punctiform scoleces. 
Echinococcus occurs in the liver (Fig. 117), lungs, heart, spleen, 
kidneys and less often in the musculature. Hydatids in the heart 
(Fig. 118) may cause sudden death. Dead echinococci become trans- 
formed into yellow, caseous or calcareous masses surrounded by a 
connective tissue capsule. 

Echinococcus muLtilocularis is found almost exclusively in cattle. 
It occurs chiefly as a nodular tumor in the liver, varying in firmness, 




Fig. 117. — Hog liver with numerous Echinococcus polymorphus. 

and ranging in size from a hazel nut to a fist. The outer part of 
these tumors consists of numerous closely packed transparent vesicles 
ranging in size from a mustard seed to a pea. The central part of 
the tumor is composed of gelatinous, membranous, caseous or cal- 
careous masses. The whole tumor is divided into numerous chambers 
by a strongly developed connective tissue framework (Figs. 119 
and 120). 

Dead hydatids might be mistaken for tuberculous foci, but are 
to be distinguished by the absence of involvement of the correspond- 
ing lymph glands. 



150 



GUIDE FOR MEAT INSPECTORS 




The two halves of 
an echinococcus 



Fig. 118. — Echinococcus polymorphus in the heart. 



GUIDE FOR MEAT INSPECTORS 



151 



Ijchinococcus 
multilocularis 




pjo-, 119. — ^Portion of beef liver with Echinococcus multilocularis. 




Fig. 120.— Portion of beef liver showing cross sedtion of 
Echinococcus multilocularis. 



152 



GUIDE FOR MEAT INSPECTORS 



5. Lung Worms 

in the lungs of cattle and more frequently in sheep, goats and 
hogs we find round worms which live parasitic in the bronchi, causing 
inflammation of the air passages and even of the lung tissue. 

A pure white, threadlike round worm, 3 to 8 cm. long, occurs in 
the lungs of cattle, especially in the bronchi at the base of the 
lungs. The parasites are exposed to view by incising the lung 




Fig. 121. — Sheep lungs with nodules and pseudotuberculous tubercles produced 

by lung worms. 



through the lower third. The lung worms are found imbedded in 
slime, or dead specimens are found in small greenish tubercles in the 
lungs. 

A similar round worm is observed in the lungs of sheep. It is 
2% to 8^ cm. long, and is found in the bronchi. The hair worm, 
^ cm. long, and about the thickness of a hair, also occurs in the 



GUIDE FOR MEAT INSPECTORS 



153 



Section through 

a bronchial tube 

showing lung worms 




Pearly spot 
caused by 
infestation of 
lung worms 



Fig. 122. — Lung of hog with lung worms. 




lyung worms in 
a bronchial tube 



Fig. 123. — Bronchial tube of hog with lung worms. 



154 GUIDE FOR MEAT INSPECTORS 

lungs of sheep. This worm may produce large, gray and grayish 
red nodules (inflammatory foci), and small, miliary tubercles in the 
lung tissue, which are yellow and cloudy in the center as in tuber- 
culosis (Fig. 121). 

In lung worm infestation the pulmonary lymph glands are nor- 
mal, and this fact at once distinguishes the disease from tuberculosis. 

A white filiform round worm is often found in the lungs of hogs. 
This worm causes no pulmonary inflammation. It is commonly found 
only at the base of the lungs. Its presence may lead to the forma- 
tion of pearly spots on the border of the lungs (Fig. 122). 

6. Fentastomes 

Pentastomes occur in food animals in two forms : as larvae or 
immature, and as mature parasites. The larvae are about ^ cm. 
long, flat, white but transparent, and slightly more than 1 mm. 
wide. They are found in the lymph glands, particularly the mesen- 
teric glands of sheep and cattle, and produce in them yellowish, 
green or gray foci ranging in size from a millet seed to a pea. 
The larvse may also occur under the peritoneum and in the liver 
and lungs. The sexually mature parasites live in the nasal cavities 
and frontal sinuses of dogs and goats. They are 8 to 20 mm. long, 
tapering gradually posteriorly (Fig. 82). 

Organs or parts infested with animal parasites not transmissible 
to man are removed and condemned. The rest of the carcass is 
passed. 

Animal Parasites which are Transmissible 
to Man 

Four animal parasites of food animals are transmissible to man: 
beef measle worm, pork measle worm, trichina and Taenia echino- 
coccus. 

1. Beef Measle Worm 

The beef measle worm is the immature stage of Tcenia saginata 
of man. It has no circle of hooks, and is therefore called CysUcercus 



GUIDE FOR MEAT INSPECTORS 155 

inermis {C. bovis). The beef measle worm occurs in the form of 
spherical or oblong vesicles (Fig. 124) in the skeletal, cardiac and 
lingual musculature, and exceptionally in certain viscera (lungs, 
liver, brain and lymph glands). The vesicles are gray, transparent, 
and consist of an outer connective tissue sac and the parasite itself. 
The latter is in turn a delicate vesicle containing cloudy scoleces 



Fig. 124. — Beef measle worms with head showing in natural position in the 

musculature. 



as large as millet or hemp seed (Fig. 125). The size of the measle 
worm varies, according to the stage of development, from that of a 
pinhead to a pea. Exceptionally the cysticercus is not transparent, 
but grayish white and surrounded with a tough capsule. After the 
cysticerci have died the contents of the sac may be caseous or calci- 
fied instead of liquid. Dead cysticerci are characterized by the green 




Fig. 125. — Beef measle worms removed from their cysts, a- with head showing 
through, b- with protruded head. 

color of the vesicle contents. The beef measle worm is relatively 
frequent, affecting .1 to A per cent, of cattle in different regions, 
and appearing oftener in steers than in cows. 

Favorite locations. In the vast majority of cases only a few 
measle worms are found, chiefly in the masticatory muscles and heart. 
The masseter and pterygoid muscles are infested with equal fre- 
quency. Beef measle worms may also be found in the tongue, neck 



156 



GUIDE FOR MEAT INSPECTORS 



muscles, muscular portion and pillars of the diaphragm, intercostal 
and breast muscles. Moreover, in cutting up measly cattle, cysti- 
cerci may be discovered in the muscles of the shoulder and inner 
part of the thigh. The viscera, with the exception of the heart, 
are seldom infested. Only in extensive infestation are the lungs, 
liver, brain and lymph glands attacked. Exceptionally, however, 
in cases of very slight infestation cysticerci may be found in the 
lungs, liver, lymph glands, brain and esophagus. 




Fig. 126. — Scolex of beef measle worm protruded and enlarged, with 
4 sucking discs and circle of hooks. 



In inspection for cysticerci the pterygoid and masseter muscles 
and the heart are incised. This is not necessary with calves under 
six weeks of age, for they do not harbor viable, but only immature 
or undeveloped cysticerci. For the rest, cysticerci are recognizable 
from their form, position and possession of both capsule and vesicle. 
Identification is difficult only in cases of very small, undeveloped, 
dead, casefied or calcified cysticerci. 

Cysticerciis tenuicollis is distinguished from the beef measle worm 
by the fact that the former is never found in the striated muscula- 
ture, but only under the serous membranes and, in young animals, 



GUIDE FOR MEAT INSPECTORS 



157 



Nasopharyngeal 
cavity 



Right submax- 
illary gland 

Circumvallate 
papilla; 




Hard palate 
Pterygoid muscle 

Masseter muscle 

Pharyngeal glands 

lyarynx 
Soft palate 

Body of tongue 



Tip of tongue 



Fig. 127. — Beef head and tonRxie. 



158 GUIDE FOR MEAT INSPECTORS 

in the liver. Furthermore, C. termicollis is ordinarily much larger 
than C. bovis. 

Hydatids are only occasionally found in the musculature, but 
occur chiefly in the viscera and are further distinguished from measle 
worms by their rounder form and the absence of any structure cor- 
responding in size and form to the cysticercal scolex. 

Vesicles of the size of peas, filled with a clear, watery fluid but 
not containing parasites, are found on the cardiac valves of cattle, 
hogs and sheep. 

The beef measle worm may be killed by cooking or pickling the 
meat, or by preservation in cold storage for three weeks, but measly 
parts or carcasses are condemned. 



2. The Cysticercus of Hogs, Sheep, Goats and Dogs, or the 
Pork Measle Worm 

The pork measle worm is the immature stage of T'cenia solium 
of man, and is known as Cysticercus cellulosce. The hooks are visible 
through a hand lens but not to the naked eye (Figs. 131 and 132). 
The pork measle worm closely resembles the beef measle worm in 
form, but its capsule is more delicate and, therefore, more trans- 
parent. The scolex is hence more easily seen through the cyst than 
is that of the beef measle worm. As in the latter, the size varies 
with the age and development of the parasite. 

Caseation and calcification take place less often than in the beef 
measle worm. In addition to swine, C. cellulosce occurs exceptionally 
in sheep, goats and dogs. It is relatively rare even in hogs, occur- 
ring in the hogs of some localities in only .03 per cent, of cases. 

The favorite locations for C. cellulosce, which are always to be 
inspected for the worm, are the adductor muscles of the thigh, abdom- 
inal muscles, muscular portion of the diaphragm, and intercostal, 
lumbar, cervical, sternal, cardiac, lingual, laryngeal and masticatory 
muscles (Fig. 133). All these muscles are examined and the heart 
is incised in inspection. Other viscera may be infested, notably the 
brain, lymph glands and the subcutaneous fat tissue. These parts 
should also be examined. Other viscera are only exceptionally in- 



GUIDE FOR MEAT INSPECTORS 



159 




Fig. 128. — Musculature of hog with measle worms appearing on the cut surface. 



Measle worms Scoleces 




Fig. 129. — Section through a measly hog tongue. 



160 



GUIDE FOR MEAT INSPECTORS 



Measle worm in 
myocardium 



Measle worm under 
endocardium 




Fig. 130. — Section through a measly hog heart. 




Fig. 131. — Pork measle worm with protruded scolex, slightly enlarged. 



GUIDE FOR MEAT INSPECTORS 161 

fested, but in such cases of general infestation the lungs, liver, spleen 
and eyes are sometimes attacked. 

Hogs show an extensive infestation with measle worms much 
more frequently than cattle. Sometimes the musculature is discol- 
ored grayish red and strongly infiltrated. 

The criteria mentioned in reaching a differentiation between beef 
measle worms and C. tenuicollis and other structures apply also to 
the pork measle worm. 




Fig. 132. — Single hooks of a dangerous measle worm, grea'lly enlarged. 

C. cellulosce may be killed by cooking or pickling the meat, but 
not by preservation in cold storage. Infested parts and carcasses 
are condemned. 

3. Trichina 

At present no inspection is made for trichina. The reasons for 
the abandonment of trichina inspection cannot be better stated than 
in the words of Dr. Melvin from the Twenty-third Report of the 
Bureau of Animal Industry: 



162 GUIDE FOR MEAT INSPECTORS 

"While the Federal meat inspection in this country is as thorough as 
a comprehensive law, stringent regulations, and a liberal appropriation 
of money can make it, and the consumer of meats bearing the stamp 'U. 
S. Inspected and Passed' may- in general have the comfortable assurance 
that he is buying and eating products from healthy animals prepared 
under clean and sanitary conditions and the danger of contracting dis- 
ease from eating these meals is practically eliminated, yet the fact should 
not be overlooked that there is one disease against which the meat in- 
spection legend does not pretend to be a safeguard. For the detection 
of most of the diseases affecting meat the human eye needs no assistance. 
The disease called trichinosis, however, to which hogs are subject, is 
caused by a parasite so small that the microscope must be employed to 
detect it. Thorough curing or thorough cooking of the meat kills this 
parasite. It seems, however, that some European peoples have a habit 
of eating raw or half-raw pork, and consequently they have suffered 
from this disease. Very elaborate measures have been taken in some 
countries to do away with or to lessen the danger. In Germany, for 
instance, there is an army of inspectors who use the microscope to detect 
these parasites in pork. These countries some years ago forbade the 
importation of American pork products unless they had been microscopi- 
cally inspected. To meet this requirement the Bureau instituted sev- 
eral years ago a system of microscopic inspection of pork intended for 
shipment to such countries. No microscopic inspection of pork intended 
for home consumption, however, has ever been made or even contem- 
plated. The Department takes bhe ground that from the nature of the 
disease an examination of certain parts of a hog carcass can only min- 
imize and not eliminate the danger. 

"The parasites, it is true, are usually found, if found at all, in cer- 
tain parts, as the pillar of the diaphragm, the psoas muscle, the inner 
aspect of the shoulder, or the base of the tongue. Not finding them in 
these parts by the usual methods, it may be assumed to be probable that 
they do not exist in the remainder of the carcass. This is, however, 
only a probability, as they may exist, and even to such an extent as to 
produce disease if the flesh is eaten raw. Many cases are on record where 
twenty, even thirty, examinations were made before trichinae were found ; 
and out of 6,S29 cases of trichinosis in Germany, between 1881 and 
1898, a careful inquiry traced 2,042 cases (over 32 per cent) to meat 
which had been microscopically examined and passed as free from 
trichinae. In view of these facts the Department has regarded it as 
utterly impracticable to inspect hog carcasses for this disease. It has 
further taken the view that such inspection — which as formerly car- 
ried on for exported products would cost about $3,700,000 a year if all 
hogs killed at inspected houses were so examined — would do more harm 
than good. It would create in the minds of the consumers a feeling 
of false security, which might lead them to omit the only sure means 
of escaping danger, namely, to refrain from eating uncooked or uncured 
pork; and it would thus defeat its very purpose and render the great 
trouble and expense worse than useless. 



GUIDE FOR MEAT INSPECTORS 163 

"Not only has the Department not inspected for trichinae the pork 
consumed at home, but it has abandoned recently such inspection of pork 
products going abroad. It was found that even after our elaborate ex- 
amination some foreign countries, although requiring our inspection, paid 
no attention to our certificates, and conducted an examination of their 
own, on the result of which depended the admission of the products. 
On the ground, then, that our examination was superfluous, the Depart- 
ment stopped it. Of the principal countries formerly requiring certifi- 
cates of this examination Italy and France already have agreed to admit 
our products without them, and upon the certificate simply of the regular 
inspection under the present law. It is hoped that other countries will 
take similar action." ^ 

A trichina inspection is maintained in Germany, and the follow- 
ing summary of Ostertag's descriptive matter on the biology and 
economic importance of trichina may be of interest. 

The trichina is a round worm, which occurs in the form of muscle 
trichinae and intestinal trichinae, the former being undeveloped worms 
and the latter developed or sexually mature worms. 

If a man or animal eats meat containing muscle trichinae, they 
develop in the intestines within 36 to 48 hours into intestinal trichinae 
(male and female worms). The females produce thousands of living 
young, which penetrate into the intestinal lymph vessels, pass through 
the lymph glands, and reach the blood system through the thoracic 
duct. By means of the blood they are carried to the muscles, where 
they continue their development. They wander through the muscles 
until an obstruction is reached at the union between muscle and 
tendon. Here the trichinae come to rest and grow to the size of 1 mm. 
They then coil up spirally and become surrounded with a capsule. 
The capsules attain their complete development within three months 
after the ingestion of the trichinous meat. The capsules are at 
first transparent, but later calcify and become opaque. 

A microscope is required for the detection of trichinae. It is 
only in case of strong development of fat tissue at both ends of the 
capsule, and in the presence of strong calcification, that trichinae are 
visible to the naked eye as calcareous concretions. 

In Germany the inspector takes samples of meat from the favor- 
ite locations of trichinae, 24 samples from each whole carcass and 
18 from each separate piece of pork presented for inspection. The 
microscope should be capable of giving a magnification of 30, 40, 



164 



GUIDE FOR MEAT INSPECTORS 



Abdominal 
muscles 



Muscular part 
of diaphragm 



Intercostal 

muscle 

Sternal 

musculature 



Pterygoid 
muscle 




Adductor muscle 
of thigh 



- Loin muscle 



Pillars of 
diaphragm 



Neck musculature 



Fiaf. 133. — Fa.vorite locations of hog measle worms. 



GUIDE FOR MEAT INSPECTORS 165 

and 100 diameters. Special instruments, boxes for samples and a 
compressorium have been devised for this work. The German meat 
inspection law requires that the inspector spend at least eighteen 
minutes in the examination of the samples from each hog carcass. 
The samples are taken from the favorite locations of trichinje, viz., 
pillars of the diaphragm, costal portion of the diaphragm, laryngeal 
muscles and lingual muscles (Fig. 133). 

Trichinae occur in wild and domestic hogs, dogs and other ani- 
mals. Hogs and dogs become infested by eating trichinous rats, 
which harbor large numbers of trichinae, especially about country 
slaughter houses. The extent of infestation of hogs ranges from 
.007 to .008 per cent, in different localities. 

4. Taenia Echinococcus 

T. echinococcus is the sexually mature developmental form of 
hydatids and lives in the small intestine of dogs. It is a very small 
tapeworm, not more than 3 or 4 mm. long and 1 mm. wide. In this 
country dogs are not considered as human food, but man may ac- 
quire the hydatid disease by too close* association with dogs in un- 
sanitary surroundings. 



166 GUIDE FOR MEAT INSPECTORS 

v.— INFECTIOUS DISEASES 

Infectious, contagious or communicable diseases are due to bac- 
teria which gain entrance to the animal body in the food, iii the 
inspired air or through wounds. Some species of pathogenic bac- 
teria multiply only at the point of inoculation. Others gain entrance 
to the blood and thus reach all parts of the body. In the latter 
case the raw meat may be virulent. A number of infectious dis- 
eases are readily transmitted from one animal to another, and may 
thus appear as plagues of wide extent. In some infectious diseases, 
however, the virus produces infection only when introduced into 
wounds (tetanus, septicemia). 

1. — Tuberculosis 

3 

Tuberculosis is a chronic, infectious disease of great frequency 
in cattle and hogs, occurring less often in calves, goats and sheep. 
The percentage of animals aifected with tuberculosis varies greatly 
in different localities and in different species. Of 4,841,166 cattle 
slaughtered under Federal inspection in 1900, 5,279 were sufficiently 
affected to cause condemnation of part or all of the carcass. This 
number amounts to .1 per cent. Of 23,336,884 hogs slaughtered 
during the same year 5,440, or .02 per cent., were affected. During 
1906, 6,925,526 cattle were slaughtered under Federal inspection 
and 14,662 whole carcasses or parts condemned; 1,102,775 calves 
were slaughtered and 25 condemned; 8,223,630 sheep were slaugh- 
tered and 4 were condemned; 26,649,353 hogs were slaughtered and 
208,887 condemned for tuberculosis. In old cows the percentage is 
much higher. In some cases 95 per cent, of the cows in large dairies 
have been found to be infected with tuberculosis. The percentage 
of infection in hogs keeps pace with the increase of the disease in 
dairy cows. If hogs are fed tuberculous milk or allowed to run 
behind tuberculous cattle they become infected to an alarming extent. 

Symptoms of tuberculosis during life. There are only certain 
forms of the disease which show characteristic symptoms in the 
living animal (advanced pulmonary, intestinal, testicular, uterine, 
and mammary tuberculosis). 



GUIDE FOR MEAT INSPECTORS 



167 



Frequen,t coughing of a weak, toneless character, emaciation, 
rough, lusterless, firmly attached skin, frequently recurring tym- 
panites, and frequent return of estrum without conception are symp- 
toms which should arouse suspicion. In advanced cases of pulmonary 
tuberculosis coughing and rapid, labored breathing are noted. In 
intestinal tuberculosis there may be acute diarrhea in addition to 
other symptoms. A. painless, tough swelling of the testicles occurs 
when these organs are affected. A muco-purulent discharge from 
the vagina is noted in uterine tuberculosis, and a painless, hard 




Fig. 134. — Tuberculous udder with greatly altered right hind quarter. 



swelling of one or more quarters of the udder appears in tuber- 
culous mammitis. The hind quarters of the udder are most often 
affected. Tuberculosis of the joints and lymph glands may also be 
recognizable during life. In tuberculous arthritis the joints are en- 
larged, hard and painless. Tuberculosis of the glands which may 
be palpated during life is comparatively rare. This form of the 
disease is characterized by swelling of the glands, which are uni- 
formly hard and painless. In tuberculous meningitis the animal 



168 



GUIDE FOR MEAT INSPECTORS 



shows a staggering gait or is unable to rise. The arthritic form 
of tuberculosis is the only one to be recognized in hogs during life. 

Modes of infection and distribution of tuberculosis. The tubercle 
bacillus most frequently gains entrance into adult cattle with the 
inspired air (inhalation tuberculosis), into hogs and calves in milk 
and its by-products taken into the digestive tract (alimentary 



Left 

bronchial 

gland 




Mediastinal 
gland 



Fig. 135. — Beef lung affected with respiratory tuberculosis. 

The bronchial and mediastinal glands are greatly enlarged and filled with 

tuberculous foci. At points on the lung surface indicated by a there 

are tubercles which are found to be soft on section. 



tuberculosis). Exceptionally tubercle bacilli infect hogs through 
castration wounds. In whatever part the tubercle bacillus becomes 
located, it multiplies and at first produces a miliary, transparent 



GUIDE FOR MEAT INSPECTORS 



169 



Tuberculous foci 
in the lung 




Tuberculous foci upon the lung 



Fig. 136. — Cross section of a beef lung showing tuberculous foci in the tissue 

and on the surface. 



170 



GUIDE FOR MEAT INSPECTORS 



gray tubercle. The tubercle gradually becomes cloudy and is trans- 
formed centrifugally into a yellow, caseous and, later, calcareous 
mass, closely united with the surrounding tissue. This is the origin 
of the isolated tubercle. Calcareous tubercles emit a grating sound 




Fig. 137. — Portions of beef intestines with tuberculous ulcers. 



on section. By the formation of new tubercles in the surrounding 
tissue a nodule is developed, increasing in size to that of a pea, 
walnut, fist or even larger (Figs. 134-143). Tubercles on the mu- 
cosa tend to disintegrate after calcification, thus giving rise to 



GUIDE FOR MEAT INSPECTORS 



171 



ulcers (Fig. 137). Under the influence of pyogenic bacteria sucli 
lesions in the lungs may become extensive pus cavities, characterized 
by large size, uneven, eroded surface, more or less fluid contents, 
and by the absence of a connective tissue capsule. Such necrotic 
foci may also form in the liver and mesenteric glands. Tubercles 
on the serous membranes, particularly the pleura and peritoneum. 




Fig. — 138. — Heart with tuberculous proliferations on the surface. 

show a tendency in cattle to form a tough connective tissue wall, 
and soon become calcified. This form of tuberculosis is known as 
pearl disease. It begins with reddish proliferations of the connective 
tissue on the surface of the pleura and peritoneum. Later these 
develop into tubercles and larger rough nodules or thick crusts 
(Figs. 138-140). 



172 



GUIDE FOR MEAT INSPECTORS 



Some of the tubercle bacilli are always carried away by the 
lymph, thus producing new tubercles in the viscera, and soon giving 
rise to tuberculosis of the corresponding lymph glands (Figs. 141— 
143). The lymph glands regularly become affected after the tuber- 
cle bacilli reach the organs to which the glands belong. The glands 
become swollen, and small tubercles and larger casefied and calcified 



Anterior 

mediastinal 

gland 




Tuberculous 
focus on the 
pulmonary 
pleura 



Posterior 
mediastinal 

glanc" 



Fig. 139. — Beef lung with tuberculous foci on the pleura (pearl disease). 
Anterior and posterior mediastinal glands greatly enlarged. 



nodules appear in them. On the other hand, there may be no 
demonstrable lesions in the organs to which the affected glands be- 
long. For this reason it is important to examine the glands at the 
points of entrance of the tubercle bacilli. 



GUIDE FOR MEAT INSPECTORS 



173 



The dissemination of tubercle bacilli from one part of the body 
to another may be brought about by swallowing the virus, by means 
of the lymph stream, or by means of the blood current. 

As a result of swallowing tuberculous virus the glands of the 
pharynx, intestines and mesentery may become infected. 

By means of the lymph stream intestinal tuberculosis may be 
carried to the peritoneum and thence to the pleura and uterus. 




Fig. 140. — Right half of beef chest with tuberculosis of the pleura. 



The blood becomes a carrier of tubercle bacilli whenever a tuber- 
cle breaks through the wall of a blood vessel and thus contaminates 
the blood, and also when a similar lesion occurs in a large lymph 
vessel directly connected with the blood circulation. If the systemic 
blood contains tubercle bacilh, they find their way into the muscles. 
As a matter of fact, they seldom become located in the muscle tissue, 
but they may infect the muscle lymph glands. If tubercles are found 
in viscera which can only become infected from the systemic blood 
(spleen, kidneys and their corresponding lymph glands), it may, 
rightly be assumed that infection has become generalized through 
the blood system. If the lungs and liver or their lymph glands ex- 
hibit tuberculous lesions, the blood system may be suspected as the 



174 



GUIDE FOR MEAT INSPECTORS 



agent of distribution of infection. The systemic blood carries tuber- 
culous infection most frequently to the spleen, kidneys, udder, bones, 
joints and prescapular and precrural glands. 

Tubercle bacilli in the blood are soon destroyed. If living bacilli 
are floating in the blood, we speak of it as a fresh blood infection. 
This condition is present when the spleen and lymph glands are 
swollen, and also when the hematogenous tubercles are only miliar}' 



Attachment to 
intestines 



Tuberculous 

mesenteric 

glands 




Tuberculous 

mesenteric 
glands 



Fig. 141. — Mesentery of beef with tuberculosis of the mesenteric glands. 



Tubercle bacilli may also be carried in the pulmonary and portal 
circulations. In this way a general pulmonary tuberculosis may 
arise, supplemental to a previous slight infection of the organ. 
Similarly, hepatic infection may arise from intestinal tuberculosis 
without the agency of the systemic circulation. 

The extent of the distribution of the alterations in various parts 
or organs may vary greatly. Generalized tuberculosis in cattle is 



GUIDE FOR MEAT INSPECTORS 



175 



most frequently seen on the pleura and peritoneum, which, with their 
duplicatures over the viscera, may be thickly studded with tubercles, 
nodules or crusts. Extensive alterations are also seen in the lungs 
and liver, which may become in large part destroyed. 

Post-mortem findings. In cattle the lungs or their lymph glands 
are affected in most cases. Small tubercles, larger, casefied or calci- 
fied nodules, and small and large necrotic lesions are found in the 



Tongue 



Tuberculous tonsils 



Wall of pharynx 



Tuberculous 
pharyngeal glands 



Larynx and 
surrounding 
soft parts 




Fig. 142. — Tuberculosis of the pharyngeal glands in cattle. 

lungs. If pus cavities are present, there may also be ulcers on the 
tracheal mucosa and purulent foci under it. These lesions are ex- 
posed to view by opening the trachea along the upper border. Quite 
frequently in cattle merely the pulmonary and mediastinal glands are 
tuberculous, without evidence of infection of the lungs or other parts 
commonly examined. 



176 



GUIDE FOR MEAT INSPECTORS 



Tuberculosis of the pleura and peritoneum is a frequent form 
of the disease in cattle (Fig. 140). In hogs, however, the involve- 
ment of the serous membranes is rare. From the pleura infection 
may spread to the pericardium (Fig. 138). In pleural and peri- 
toneal tuberculosis the coverings of the diaphragm and spleen are 
often badly affected. In pleural tuberculosis the mediastinal glands 
are regularly affected (Fig. 135). In tuberculosis of the peritoneum 



Tuberculous 

supramammary 

gland 




Affected right 
hind quarter 



Nodules in the 
milk cistern 



Healthy 
fore quarter 



Fig. 143. — Tuberculosis of the cow's udder. The right hind quarter affected. 



the corresponding glands are affected (iliac, vertebral, posterior 
mediastinal), depending upon the location of the disease on the 
peritoneum. 

Tuberculous alterations of the intestinal mucosa (tubercles and 
ulcers) are rare, but the mesenteric glands are frequently affected. 

Tuberculous lesions in the liver are in the form of small tubercles 
and larger casefied and calcified nodules, less often necrotic centers. 



GUIDE FOR MEAT INSPECTORS 



177 



The portal lymph glands may be affected in the absence of demon- 
strable lesions in the liver tissue. In slaughtering hogs the portal 
glands are often inadvertently cut away from the liver, and remain 
attached to the stomach or pancreas by means of the mesentery. 

The spleen of young cattle and hogs may exhibit small or large 
round tubercles. In contrast with the spleen, the kidneys are more 
frequently affected in older animals. Renal lesions range from the 

Tuberculous focus in the spinal process of 
a dorsal vertebra 




I'ig. 144.— Vertebral column of hog with tuberculosis of some of the vertebrae. 

minutest tubercles to the complete caseation of large parts of the 
organ. In tuberculosis of the spleen and kidneys the splenic glands 
in the gastro-splenic ligament, and the renal glands are affected. 

Tuberculous alterations of the tongue are rare, but in hogs the 
submaxillary glands, and in cattle the post-pharyngeal glands (Fig. 
142) are frequently tuberculous. In about 92 per cent, of tuber- 



178 GUIDE FOR MEAT INSPECTORS 

culous hogs tliC. upper cervical or pharyngeal glands are affected. 
The gastric mucosa is rarely involved. 

The testicles and penis occasionally show tuberculous lesions. 
The testicles become enlarged and filled with caseous pits, or are 
transformed into a cheesy mass. The superficial inguinal glands are 
simultaneously aifected (Figs. 37 and 42). If the penis become 
infected, ulcers or nodules develop in the prepuce. 

The ovaries, oviducts, uterus and udder may become tuberculous, 
rarely also the vagina. Enlargement and caseous deposits are the 
chief symptoms in the ovaries. The oviducts become transformed 
into thick, stiff strands. Tubercles appear on the outer covering 
and the wall of the uterus, and both tubercles and ulcers in the 
uterine mucosa. In cases of uterine tuberculosis the internal iliac 
glands are affected (Fig. 37). The tuberculous udder becomes en- 
larged and the normal yellow tissue is transformed into a gray or 
grayish yellow tissue, which exhibits tubercles and large nodules on 
section. The supramammary glands are also affected (Fig. 96). 

The brain and spinal cord are seldom affected with tuberculosis. 
On the other hand, the cerebral and spinal meninges may show tu- 
bercles and larger nodules. Such infection is disseminated by the 
systemic blood. 

The bones are rarely tuberculous in cattle, but quite frequently 
so in hogs. Tuberculous swellings of bones are so soft that they 
may be cut with a knife. If the appendicular skeleton is affected, 
tuberculous lesions regularly appear in the muscle lymph glands 
(prescapular, axillary, popliteal, precrural, ischiatic, iliac, lumbar, 
superficial inguinal glands. Figs. 36-43). Tuberculosis of the ver- 
tebrae or ribs is at once apparent when the carcass is cut into halves. 
In the vertebrae yellow masses of tissue displace the bone tissue (Fig. 
144). If the dorsal vertebrae are affected, the glands which lie under 
them are also tuberculous (Fig. 37). Tuberculous ribs exhibit soft 
thickenings of the size of a hen's egg. The structure of these 
swellings is the same as in affected vertebras (Fig. 102). In costal 
tuberculosis the vertebral and prescapular glands are regularly af- 
fected. 

In inspection of cattle, calves and hogs for tuberculosis the pul- 
monary, submaxillary, cervical and mesenteric glands are to be ex- 



GUIDE FOR MEAT INSPECTORS 179 

amined and incised. In determining the extent of infection exam- 
ination may be made of the popliteal, ischiatic, superficial inguinal, 
precrural, iliac, lumber, prescapular and axillary glands, and then 
the back bone, ribs and viscera. Unnecessary incision of tuberculous 
glands or parts is to be avoided. 

For the methods of procedure with tuberculous parts or carcasses 
see the Federal regulations in Chapter IX. 

Lung worms in the lungs of sheep may often produce tubercles 
with a cloudy yellow center. These lesions may be easily distin- 
guished from those of tuberculosis by the absence of infection of the 
lymph glands. 

2. Caseous Lymph-Adenitis of Sheep 

This disease, also known as pseudo-tuberculosis, quite frequently 
occurs in old sheep, less often in lambs. The symptoms in the living 
animal are not characteristic. Sometimes the prescapular and pre- 
crural glands are enlarged. Lesions are also found post mortem 
in other glands, viz., superficial inguinal, bronchial, mediastinal, sub- 
lumbar, deep inguinal and scrotal. The retropharyngeal and sub- 
maxillary glands are seldom if ever affected. 

Glands infected with the disease become enlarged, and the sec- 
tion surface is watery. Later degeneration takes place in concentric 
layers, and finally the whole gland becomes a sac filled with greenish 
pus, the contents resembling in this respect the nodules produced by 
(Esophago stoma columhianum. The lungs may be studded with 
nodules of the size of a pea, and the spleen and liver may contain 
the characteristic sacs filled with a greenish yellow material. Several 
thousand' cases are annually observed, but comparatively few are 
serious enough to lead to condemnation. In 1906 only 680 car- 
casses were condemned out of a total of more than 8,000,000 sheep 
slaughtered. 

3. Actinomycosis 

Actinomycosis is due to infection with the ray fungus. In cattle 
the disease is found chiefly in the tongue, mucosa of the mouth, 
jawbones and connective tissue in the intermandibular space, ex- 



180 



GUIDE FOR MEAT INSPECTORS 



ceptionally also in the larynx, lungs, rumen and intestines. The 
tongue becomes enlarged and indurated, red fungoid nodules appear 



Fungoid proliferations 



Superficial ulcers 




Fig. 145. — Wooden tongue of beef with fungoid proliferations and 
superficial ulcers. 




Fig. 146. — Lower jaw of beef affected with actinomycosis. 



on the mucosa of the mouth (Fig. 145), and swellings develop in 
the jawbones (Fig. 146). In advanced cases of wooden tongue. 



GUIDE FOR MEAT INSPECTORS 



181 



prehension of food is so difficult that the general condition of the 
animal is disturbed. 

In hogs the udder is most often affected. In the udder, pus foci 
form, containing small granular structures or nodules which often 
break through to the surface, forming small fistulae. 

In cattle superficial ulcers appear on the mucous membrane of 
the tongue and small tubercles under it and in the musculature. 
The tongue lesions are located at the junction of the body and tip 
of this organ. At this point lesions are found in 8 to 10 per cent. 




Fig. 147— Beef tongue affected with actinomycosis at the hne between the 
body and tip of the tongue (a). 




Fig. 148.— Section through the affected part of Fig. 147. 

of actinomycotic cattle. The corresponding lymph glands are swol- 
len, but free from actinomyces. 

Actinomycosis is commonly of local distribution. Generalization 
of the disease involving the vertebrae and muscle lymph glands is 
very rare. The head and tongue are condemned, but the rest of the 
carcass is passed if the disease has not extended from the primary 
infection. 



4. Coital or Vesicular Exanthema 

Coital exanthema is an infectious eruption on the mucosa of the 
vulva, prepuce and penis. In mild cases the general condition of the 
animal is not affected. Lentil-sized vesicles filled with a clear yel- 



182 



GUIDE FOR MEAT INSPECTORS 



lowish fluid appear on the inner surface of the labia and on the 
penis. The vesicles burst, leaving flat, circular, superficial ulcers, 
which soon desquamate and become cicatrized. In acute cases there 
is fever and the ulcers are deeper. Mild cases do not affect the 
wholesomeness of the meat. 

5. Foot-and-Mouth Disease 

In 1902, and again in 1908, an outbreak of foot-and-mouth 
disease occurred in New England. It was promptly eradicated by 



Ulcer in process 
of healing 



Patch which har 
recently sloughed ofi 




Newly arisen vesicle 



Fig. 149. — Beef tongue affected with foot-and-mouth disease. 



the Bureau of Animal Industry in cooperation with State authorities. 
At present there are no cases in this country. 



GUIDE FOR MEAT INSPECTORS 



183 



The disease attacks cattle, goats, sheep and hogs, spreads rapid- 
ly, and is characterized by the formation of vesicles followed by 
ulcers on the mucosa of the mouth and on the feet. Affected cattle 
exhibit fever, loss of appetite, dribbling of saliva and smacking of 
the lips. Vesicles appear on the upper jaw, tongue, lips and other 
parts of the mouth. After rupture they leave ulcers or spots with- 
out mucosa (Fig. 149). At the crown and in the cleft of the hoof 
similar vesicles appear. After rupture the areas become covered 
with crusts. In sheep and goats the disease is less common and the 




Dew claws 



Cleft of hoof 



Fig. 150. — Beef foot showing favorite locations of lesions of 
foot-and-mouth disease. 



lesions are chiefly on the feet. Similarly in hogs the feet are affected 
more often than the mouth. 

The disease is transmissible to man. The inspector is not likely 
to see a case, however, for in the event of another outbreak the cases 
would be instantly quarantined and destroyed. 



6. Swine Erysipelas 

Swine erysipelas is a bacterial disease which assumes, a' serious 
form in Europe. Red spots appear on the under parts of the body, 



184 



GUIDE FOR MEAT INSPECTORS 



inner aspect of the thigh, neck and ears. The spots are at first light 
red, later dark red, bluish or brownish red, and may become con- 
fluent. The feces are at first hard, later thin, slimy or bloody. The 
redness of the skin becomes more conspicuous after scalding. The 
digestive mucosa is reddened and swollen. Spleen and liver are also 
swollen, the former appearing bluish red and the latter grayish red. 
Kidneys are enlarged and reddened with evidences of hemorrhagic 



Proliferation 




Proliferation 



Fig. 151. — Hog heart proliferations on the valves following swine erysipelas. 

nephritis. The mesenteric glands are swollen and often show hemor- 
rhages. The meat may become softened and discolored grayish red. 
Swine erysipelas has not been recognized in this country. 



7. Urticaria or Diamond Skin Disease 

Urticaria, according to some European writers, is a special, mild, 
dermal form of swine erysipelas, the pathogenic bacteria being found 



GUIDE FOR MEAT INSPECTORS 



185 



not in the blood, but in affected parts of the skin. In this country 
numerous examinations of these skin diseases have failed to reveal 
the bacillus of swine erysipelas. Sharply delimited red or bluish red 
spots of circular or quadrangular form appear on the skin. The 
spots are slightly elevated and are conspicuous after scalding and 




Fig-. 152. — Hog affected with urticaria. 



scraping the hogs. Carcasses of hogs affected with urticaria may 
be passed after detaching and condemning the skin. 

8. Swine Plague 

Swine plague is an infectious inflammation of the thoracic organs 
(lungs, pleura and heart). It attacks chiefly young pigs and oc- 



186 GUIDE FOR MEAT INSPECTORS 

curs often in connection with hog cholera. In acute cases of swine 
plague, coughing, dyspnea, loss of appetite, slight redness of the 
skin and fever are noted. In chronic swine plague, coughing, poor 
appetite, defective development, gummy eyes and a skin eruption 
(pitchy mange) are observed. The general condition may not be 
affected in old hogs. 

Affected (inflamed) anterior lobes of lungs 




Fig. 153. — Hog lungs with chronic swine plague, anterior lobes affected. 

In post-mortem inspection inflammatory areas are found in the 
lungs. The inflamed portions do not collapse after removal from the 
thorax, possess a dark red, grayish red or gray color, and feel firm 
like the liver. In acute cases large portions of the lungs and pleura 
are inflamed, and often covered with a separable false membrane, 
as is also the pericardium. Adhesions may thus come about between 
the lungs and the walls of the chest, and between the heart and 



GUIDE FOR MEAT INSPECTORS 187 

pericardium. The lymph glands at the base of the lungs are swollen 
and inflamed. As a rule in chronic cases only certain lobes of the 
lungs, particularly the anterior, are inflamed, and become grayish 
red or gray, firm and tough (Fig. 153). The glands at the base 
of the lungs are simultaneously swollen. Cicatrizations, encapsuled 
pus foci and connective tissue adhesions may be among the sequelae 
of swine plague. 

Regarding the disposal of affected carcasses see the Federal 
regulations in Chapter IX. 

9. Septicemia 

Septicemia and pyemia are the most important animal diseases 
from the standpoint of meat inspection, for the consumption of the 
meat in such cases may cause meat poisoning. Septicemia or puri- 
form blood poisoning is a wound infection. The pathogenic organ- 
isms may penetrate through any diseased part of the outer skin, 
mucosa of the uterus, respiratory or digestive organs, or through 
the unhealed navel. Septicemia may be associated with external in- 
juries to the joints, feet, tendons and other parts; with inflammation 
of the navel; with hemorrhagic enteritis of calves and adult cattle; 
with septic metritis ; with malignant mammitis of cows ; with septic 
pleuritis and peritonitis, etc. 

The symptoms during life are not characteristic. Septicemia 
may be suspected, however, in cases of high fever (subnormal toward 
the end of fatal cases), great disturbance of the general condition, 
and extreme weakness. 

The post-mortem lesions of septicemia are cloudy grayish yellow 
discoloration of the liver and kidneys, cloudy gray discoloration of 
the myocardium (like boiled meat), punctiform hemorrhages under 
the serous membranes, swelling and bloody-watery infiltration of the 
lymph glands. Carcasses showing septicemic lesions are condemned. 

10. Pyemia 

Pyemia is also a wound infection. It is often associated with 
septicemia, and arises as a result of translocation by the blood 
current of pyogenic bacteria from a local pus focus. "The pyogenic 



188 GUIDE FOR MEAT INSPECTORS 

organisms become located chiefly in the lungs, spleen, kidneys, liver, 
joints, bones and muscles, and produce new pus foci, which may 
become encapsuled, or extend, break into the blood circulation and 
lead to new foci. The most frequent forms of pyemia are purulent 
umbilical phlebitis in calves, purulent pulmonary inflammations in 
calves, sheep and goats, and purulent osteomyelitis. 

The symptoms during life are great depression, poor appetite, 
alternate febrile and subnormal temperature, discharge of pus from 
the point of infection, and suppuration in the joints, especially 
in calves. 

The inspector can ordinarily determine the original focus of the 
disease. Cloudiness of the heart, liver and kidneys is noted as in 
septicemia, also swelling of the spleen, petechias in the kidneys, and 
fresh non-encapsuled pus foci in various parts, particularly the lungs, 
spleen, kidneys, liver, joints, bones and muscles. Carcasses showing 
pyemic lesions are condemned. 

The extensive literature of meat poisoning has been well sum- 
marized by Ostertag in his Handbook of Meat Inspection. Path- 
ogenic bacteria in meat are killed by thorough cooking. The dan- 
gerous toxins developed in septicemia and pyemia, however, are not 
always thus destroyed. It is highly important, therefore, that all 
cases of septicemia and pyemia should he detected and condemned. 

11. Tetanus 

Tetanus is a wound infection, characterized by a stiff carriage 
of the head and neck and, in acute cases, also of the tail and ex- 
tremities. Tetanus is commonly associated with wounds in the outer 
skin or, in cows, with wounds in the uterus. In new-born animals, 
particularly lambs, tetanus may take its origin from a navel wound. 
Carcasses of animals which showed ante-mortem symptoms of tetanus 
are condemned. 

12. White Scours 

White scours is an infectious gastroenteritis aifecting calves and, 
less often, lambs. During life there is a persistent diarrhea with 
oleaceous, bright yellow or greenish, later white, thin, malodorous 



GUIDE FOR MEAT INSPECTORS 189 

feces. The diarrhea begins within the first few days after birth, 
and usually leads to death within two or three days. The post- 
mortem lesions include great emaciation, confluent erythrism on the 
intestinal mucosa, swelling and bloody-watery infiltration of the 
mesenteric glands, small hemorrhages on the serous covering of the 
heart, pleura and peritoneum, and dirty red color and watery char- 
acter of the musculature. When these lesions are present, the meat 
is unfit for food. 

13. Necrotic Stomatitis or Diphtheria of Calves 

Necrotic stomatitis is an infectious disease of the anterior part 
of the digestive tract and air passages. Diphtheritic desquamation 
occurs on the mucosa. The pathogenic organisms of the disease 
cause deep inflammation and desquamation of the mucosa of the 
mouth, pharynx, and often of the larynx, trachea, esophagus and 
rumen. Affected calves show swellings on the cheeks, salivation, 
diminished appetite, and fever. Following upon the alterations in 
the mucosa, acute pulmonary inflammation and septicemia may de- 
velop, causing the death of the animal. The post-mortem lesions 
include inflammation of the above-mentioned mucosa and sharply 
delimited, grayish yellow, ruptured foci, which leave ulcers. 

14. Anthrax 

Anthrax is an infectious disease in which the bacteria are found in 
the blood. It occurs chiefly in cattle, sheep and goats, less often in 
swine. As a rule, sheep die suddenly without showing previous 
symptoms. Cattle may live from a few hours to two days. The 
symptoms In cattle include restlessness, excitement or depression, 
muscular tremor, high fever, dyspnea, rough coat, loss of appetite, 
slight tympanites, and admixture of blood with the excretions. Swell- 
ings sometimes rapidly develop on the surface of the body, being at 
first hot and painful and later cold and painless. 

The blood is dark red and tarlike. The muscles may be dark 
red, soft and filled with hemorrhages. Yellow gelatinous masses, 
yellow watery fluid or red gelatinous deposits may be found under 
the skin. In most cases the spleen is uniformly or clavately swollen. 



190 GUIDE FOR MEAT INSPECTORS 

blackish red and soft, disclosing tarlike blood on section. Petechias 
are noted under the serous membranes, particularly of the heart, 
and in the inflamed intestinal mucosa. In hogs the whole connective 
tissue of the neck is infiltrated. These symptoms are not uniformly 
all present at once. Dependence can be placed on swelling and soft- 
ening of the spleen, bloody diarrhea, swelling of the intestinal mucosa 
with blood points or streaks, and chocolate-colored intestinal contents. 
All carcasses showing lesions of this disease are condemned and 
immediately tanked. 

15. Blackleg 

Blackleg is an infection which is stationary in certain regions. 
It affects almost exclusively cattle between the ages of six months 
and two years, rarely occurring in sheep and other animals. In 
nearly all cases the disease proves fatal within one and one-half to 
three days. High fever and great depression are noted during life. 
Flat, doughy swellings, which emit a crackling noise when stroked, 
develop rapidly on the thighs, neck, shoulders, breast, back and 
rump. 

Gas and blood are found in the subcutaneous swellings, and 
between and in the muscles. The adjacent musculature is discolored 
dirty brown or black, and has a putrid or rancid odor. Carcasses 
of animals showing lesions of blackleg are condemned. 

16. Hemorrhagic Septicemia 

This disease attacks cattle and other domestic and wild animals. 
It has often been wrongly diagnosed as cornstalk disease, blackleg, 
anthrax, or cerebrospinal meningitis. The characteristic lesions of 
the disease consist of hemorrhages in the subcutaneous, subserous 
and muscular tissues, lymph glands and viscera. The hemorrhages 
vary in size from a point to an inch in diameter. 

In the superficial form of hemorrhagic septicemia high fever is 
noted, and also extensive, hot, firm swellings on the head, neck and 
dewlap. Death occurs within 12 to 36 hours. In the carcass altera- 
tions resembling those of anthrax are found, especially the bloody- 



GUIDE FOR MEAT INSPECTORS 



191 



watery exudations in the subcutaneous connective tissue, small hem- 
orrhages in all organs and grayish brown discoloration of the liver, 
kidneys and heart. The spleen, however, is always unaltered- In 
the pectoral form the pulmonary pleura is inflamed and there are 
small hemorrhages in the thoracic organs. The intestinal form is 
often associated with the other forms of the disease and is charac- 
terized by bloody feces. All carcasses of animals affected with this 
disease are condemned. 

17. Rabies 

Rabies is an infectious disease which may be transmitted by the 
bite of rabid animals, especially dogs, to other animals and man. 
Rabid ruminants and swine are very restless, bellow, bleat or grunt, 
and become rapidly emaciated and paralyzed in the hind quarters. 
The course of rabies varies from three to seven days. There are 
no conspicuous post-mortem lesions. Carcasses of animals which 
showed ante-mortem symptoms are condemned. 



18. Pleuropneumonia 
This disease was once quite generally distributed over the eastern 



Gray inflamed 

lung tissue inclosed 

by broad stripes 



Distension of 
interlobular tissue 



Red inflamed 

lung tissue inclosed 
by broad stripes 




I<arger red 
inflamed area 



Fig. 154.— Portion of beef lung affected with pleuropneumonia. 



192 



GUIDE FOR MEAT INSPECTORS 



and central States. It was finally eradicated by the Bureau of Ani- 
mal Industry in cooperation with State authorities, and no case has 
been known in the country since 1892. The characteristic pulmon- 
ary lesions are seen in Figs. 154 and 155. 



Capsule 




Necrotic lung focus 
Fig. 155. — Necrotic lung focus in pleuropneumonia. 



19. Hog Cholera 

Hog cholera is an infectious inflammation of the intestines. The 
virus of the disease produces acute inflammation of the mucosa of the 
digestive organs and also of the skin. 

The symptoms during life are dejection, poor appetite, constipa- 
tion, later stinking diarrhea, emaciation, often gummy eyelids, and 
pitchy mange. 

Post mortem, superficial and deep, gray and grayish yellow ero- 
sions are noted in the alimentary tract, particularly in the cecum 
and colon (Figs. 156 and 157). These lesions appear in the form 
of tubercles, larger plates, roundish buttons and ulcerous inflamma- 
tions of varying depth. The spleen is generally injected and swollen, 
the kidneys contain pin-point hemorrhages and the bone marrow is 
at times dark red in color. Moreover, the mesenteric glands are 
hemorrhagic. In recovered animals we may observe caseation of the 



GUIDE FOR MEAT INSPECTORS 



193 



mesenteric glands, adhesions between the folds of the intestines and 
scars in the intestinal mucosa. 

Carcasses showing . well-marked and progressive lesions in more 
than two organs are condemned. 



Ileocecal valve a 




Fig. 156. — Hog cholera. Large intestine with small lentil-sized ulcers (a). 



Button-like sloughing 

of the mucosa Ulcers on the mucosa 




Fig. 157. — Hog cholera. Large intestine with extensive deep alterations. 



20. Malignant Epizootic Catarrh 

This is an infectious disease of cattle. During life a discharge 
from the eyes and nose is observed, and also a wheezing respiratory 
sound. The eyes may be cloudy and swollen. The fever is not always 
high. The nasal mucosa is reddened and covered with a deposit. 



194 GUIDE FOR MEAT INSPECTORS 

The alimentary tract, bladder and vagina may also be inflamed. In 
cases of generalized inflammation of the mucous membranes the car- 
cass is condemned. 



21. Texas Fever 

Texas fever is a contagious protozoan disease of cattle carried 
from one animal to another by means of cattle ticks. The symp- 
toms include high fever, thinness and paleness of the blood, loss of 
appetite, constipation, and usually in acute cases hemoglobinuria. 
The last symptom is absent in chronic cases. Ticks are to be found 
on the skin, particularly on the inner aspect of the thighs. The 
subcutaneous tissue may be yellow and swollen on the under sur- 
face of the body- The omentum often shows hyperemic patches. 
The spleen is greatly enlarged, the Malpighian bodies and trabecule 
being obscured in the dark brownish-red pulp. The liver is en- 
larged, with rounded borders, and distended bile ducts. The pa- 
renchyma of the organ is pale and exhibits fatty degeneration. The 
gall bladder contains an unusual quantity of thickened or otherwise 
altered bile. Pigment may be observed throughout the liver, kid- 
neys and spleen. The blood is thin and pale as a result of the de- 
struction of the blood corpuscles. Carcasses showing lesions of this 
disease are condemned. 

22. Parasitic Icterohematura of Sheep 

This is a protozoan disease aff"ecting only sheep. Affected sheep 
show an arched back and unsteady gait. The visible mucosae are 
yellow and the urine is bloody. Dropsical swellings appear on the 
ears, face, neck, and thighs. The skin, connective tissue, and fat 
are yellow and the muscles pale. The blood is thin and watery, and 
the alimentary tract icteric. The liver is congested and deep yellow 
in color. The kidneys are enlarged, bluish black, and exude a choc- 
olate-colored liquid on section. Yellowish or yellowish-green effusions 
may be observed in the head, neck and thighs. Petechise occur on 
the pericardium. Carcasses affected with this disease are condemned. 



GUIDE FOR MEAT INSPECTORS 195 

Disposal of Dead and Dying Animals 

All animals which die in the abattoir pens or which are in a 
dying condition at the time of slaughter are condemned. See also 
the Federal regulations in Chapter IX. In this respect the German 
meat-inspection regulations are far less stringent, for they permit 
the inspector to pass the carcasses of animals about to die from in- 
juries or from bloody diarrhea, mammitis, tympanites, swine ery- 
sipelas, etc. In the Federal inspection service meat is either passed 
or condemned, while in Germany there are three classes or qualities 
of passed meat, viz., "fit for food," "qualifiedly fit for food" (after 
sterilization), and "depreciated." In the German system, therefore, 
it is necessary to draw distinctions (sometimes necessarily arbitrary) 
between four classes of meat. Protection of the meat consumer is 
thereby rendered more difficult and the work of inspection becomes 
more complicated. 

Alterations in Meat During and After Slaughter 

Meat of the best quality may undergo harmful alterations dur- 
ing and after slaughter. In careless slaughtering, such as may occur 
in country slaughterhouses without inspection, the meat may become 
contaminated with gastric or intestinal contents, bile, purulent ma- 
terial or other kinds of filth. Meat may soon become infested with 
the larvae of flies or with other insects. In close, damp rooms molds 
may rapidly cover the surface of meat with a fungous felt. Even 
phosphorescent bacteria may find lodgment on meat. 

If carcasses are not exenterated immediately after slaughter, bac- 
teria may penetrate into the meat from the intestines and set up 
harmful changes. Decomposition soon sets in on the surface of 
meat if it is not kept under sanitary conditions. Moreover, meat 
readily absorbs the odors of tobacco, carbolic acid and other aromatic 
substances. 

None of the above-mentioned conditions can occur in an abattoir 
under Federal inspection. See the regulations in Chapter IX on 
sanitation of abattoirs and on reinspection of passed parts and 
carcasses. 



CHAPTER VIII 
Preservation of Meat — ^Tanking of Condemned Meat 

Preservation of Meat 

Meat may be preserved by salting, pickling, smoking, or bj' 
holding in cold storage. The Federal regulations forbid the use of 
any chemical or dye other than common salt, sugar, wood smoke, 
vinegar, pure spices, and, pending further inquiry, saltpeter. 

The effects of various chemicals, the methods of preservation, 
and the principles and practice of cold storage are exhaustively dis- 
cussed in the Handbook of Meat Inspection. It seems unnecessary, 
therefore, to consider those matters further in this connection. 

Tanking Condemned Meat 

In Germany much meat which cannot be passed unqualifiedly is 
sterilized by heating it in a suitable receptacle so that the internal 
temperature remains at 80° C. for at least ten minutes. A small 
apparatus used for this purpose is shown in Fig. 158. 

According to our Federal regulations all condemned carcasses, 
parts of carcasses or meat-food products are tanked. Tankage has 
become one of the important by-products of the modern packing 
house. The method of operating the tanks is described in the fol- 
lowing quotation from a report by Dr. Melvin. 

"Reference has been mide to condemning carcasses and meats to the 
tanks. The law orders the Secretary of Agriculture to destroy for food 
purposes all carcasses or parts which are found unfit for food. All 
large establishments provide tanks for this purpose, as in this way 
the grease may he saved for soap and other non-edible products and 
the remainder for fertilizer. Tanks vary in size with the size of the 
establishment and its volume of business. They are of metal and ex- 
tend through two or more floors of the house. From the nature of their 
usage they must be very strong and tight. Government employees first 

196 



GUIDE FOR MEAT INSPECTORS 



197 



seal the lower opening of the tank. They then see that condemned car- 
casses, parts, and meat products are put in, along with offal, or coloring 
matter. They attend to closing and sealing the top, closing and sealing 
the draw-off valves, see that steam is turned into the tank, and require 
it to be maintained at a certain pressure for a prescribed time. A pres- 
sure of 40 pounds is usually used. This produces a temperature of 
280° F., and, maintained for eight to ten hours, is sufficient to liberate 
all the grerse rnd r^c"' to disintegrate the bones. Inspectors watch also 




Fig. 158. — Small steam cooking apparatus with direct steam, production for 
use in small communities. 



the drawing off, which is done by means of valves located at intervals 
along the sides of the tank, and they mark the containers in which the 
product is stored and shipped with the word 'inedible.' All possible 
precautions are taken to prevent this grease, some of which looks about 
as good as some lard, from going into trade as edible product." 

Among the products from the tanks or digesters mention may 
be made of fats for use in machine oils and soaps, animal meal, con- 
centrated tankage, and fertilizer. 



CHAPTER IX 

Legal Regulation of Meat Inspection in the 
United States 

The first Federal meat-inspection law in the United States was 
passed on March 3, 1891. This law provided for the inspection of 
live cattle, hogs and the carcasses and products thereof which were 
the objects of interstate commerce. According to the law of 1891 
the Secretary of Agriculture was directed to cause an ante-mortem 
inspection of all cattle, sheep and hogs to be slaughtered for inter- 
state trade or foreign commerce. The law also provided that post- 
mortem inspection might be put in operation in institutions where it 
was deemed expedient. Under this law there finally came to be em- 
ployed about 1,500 persons on the inspection force in 160 abattoirs 
in 50 cities. An amendment passed in 1895 gave authority to pre- 
vent commerce in condemned parts and carcasses. 

The Federal law now in force was passed June 30, 1906. This 
law came largely in response to the repeated recommendations of 
the officials of the Bureau of Animal Industry. A copy of the law 
follows, together with the revised regulations governing the Federal 
meat-inspection service. 

Extract from an act of Congress entitled "An act making ap- 
propriations for the Department of Agriculture for the fiscal year 
ending June thirtieth, nineteen hundred and seven," approved June 
30, 1906 (34 Stat., 6T4). 

THE MEAT INSPECTION AMENDMENT 

That for the purpose of preventing the use in interstate or foreign 
commerce, as hereinafter provided, of meat and meat food products which 
are unsound, unhealthful, unwholesome, or otherwise unfit for human food, 
the Secretary of Agriculture, at his discretion, may cause to be made, by 



GUIDE FOR MEAT INSPECTORS 199 

inspectors appointed for that purpose^ an examination and inspection of 
all cattle^ sheep^ swine, and goats before they shall be allowed to 
enter into any slaughtering, packing, meat-canning, rendering, or sim- 
ilar establishment, in which they are to be slaughtered and the meat and 
meat food products thereof are to be used in interstate or foreign com- 
merce; and all cattle, swine, sheep, and goats found on such inspection 
to show symptoms of disease shall be set apart and slaughtered separately 
from all other cattle, sheep, swine, or goats, and when so slaughtered 
the carcasses of said cattle, sheep, swine, or goats shall be subject to a 
careful examination and inspection, all as provided by the rules and regu- 
lations to be prescribed by the Secretary of Agriculture as herein pro- 
vided for. 

That for the purposes hereinbefore set forth the Secretary of Agri- 
culture shall cause to be made by inspectors appointed for that purpose, 
as hereinafter provided, a post-mortem examination and inspection of the 
carcasses and parts thereof of all cattle, sheep, swine, and goats to be 
prepared for human consumption at any slaughtering, meat-canning, salt- 
ing, packing, rendering, or similar establishment in any State, Territory, 
or the District of Columbia for transportation or sale as articles of inter- 
state or foreign commerce; and the carcasses and parts thereof of all 
such animals found to be sound, healthful, wholesome, and fit for human 
food shall be marked, stamped, tagged, or labeled as "Inspected and 
Passed"; and said inspectors shall label, mark, stamp, or tag as "In- 
spected and Condemned," all carcasses and parts thereof of animals 
found to be unsound, unhealthful, unwholesome, or otherwise unfit for 
human food; and all carcasses and parts thereof thus inspected and con- 
demned shall be destroyed for food purposes by the said establishment 
in the presence of an inspector, and the Secretary of Agriculture may 
remove inspectors from any such establishment which fails to so destroy 
any such condemned carcass or part thereof, and said inspectors, after 
said first inspection shall, when they deem it necessary, reinspect said 
carcasses or parts thereof to determine whether since the first inspection 
the same have become unsound, unhealthful, unwholesome, or in any way 
unfit for human food, and if any carcass or any part thereof shall, upon 
examination and inspection subsequent to the first examination and in- 
spection, be found to be unsound, unhealthful, unwholesome, or other- 
wise unfit for human food, it shall be destroyed for food purposes by 
the said establishment in the presence of an inspector, and the Secretary 
of Agriculture may remove inspectors from any establishment which fails 
to so destroy any such condemned carcass or part thereof. 

The foregoing provisions shall apply to all carcasses or parts of car- 
casses of cattle, sheep, swine, and goats, or the meat or meat products 
thereof which may be brought into any slaughtering, meat-canning, salt- 
ing, packing, rendering, or similar establishment, and such examination 
and inspection shall be had before the said carcasses or parts thereof 
shall be allowed to enter into any department wherein the same are to 
be treated and prepared for meat food products; and the foregoing 
provisions shall also apply to all such products which, after having been 



200 GUIDE FOR MEAT INSPECTORS 

issued from any slaughtering, meat-canning, salting, packing, rendering, 
or similar establishment, shall be returned to the same or to any similar 
establishment where such inspection is maintained. 

That for the purposes hereinbefore set forth the Secretary of Agrir 
culture shall cause to be made by inspectors appointed for that purpose 
an examination and inspection of all meat food products prepared for 
interstate or foreign commerce in any slaughtering, meat-canning, salting, 
packing, rendering, or similar establishment, and for the purposes of 
any examination and inspection said inspectors shall have access at all 
times, by day or night, whether the establishment be operated or not, to 
every part of said establishment; and said inspectors shall mark, stamp, 
tag, or label as "Inspected and Passed" all such products found to be 
sound, healthful, and wholesome, and which contain no dies, chemicals, 
preservatives, or ingredients which render such meat or meat food prod- 
ucts unsound, unhealthful, unwholesome, or unfit for human food; and 
said inspectors shall label, mark, stamp, or tag as "Inspected and Con- 
demned" all such products found unsound, unhealthful, and unwhole- 
some, or which contain dyes, chemicals, preservatives, or ingredients 
which render such meat or meat food products unsound, unhealthful, 
unwholesome, or unfit for human food, and all such condemned meat 
food products shall be destroyed for food purposes, as hereinbefore pro- 
vided, and the Secretary of Agriculture may remove inspectors from 
any establishment which fails to so destroy such condemned meat food 
products: Provided, That, subject to the rules and regulations of the 
Secretary of Agriculture, the provisions hereof in regard to preserva- 
tives shall not apply to meat food products for export to any foreign 
country and which are prepared or packed according to the specifications 
or directions of the foreign purchaser, when no substance is used in 
the preparation or packing thereof in conflict with the laws of the 
foreign country to which said article is to be exported; but if said article 
shall be in fact sold or offered for sale for domestic use or consumption, 
then this proviso shall not exempt said article from the operation of all 
the other provisions of this act. 

That when any meat or meat food prepared for interstate or foreign 
commerce which has been inspected as hereinbefore provided and marked 
"Inspected and Passed" shall be placed or packed in any can, pot, tin, 
canvas, or other receptacle or covering in any establishment where in- 
spection under the provisions of this act is maintained, the person, firm, 
or corporation preparing said product shall cause a label to be attached 
to said can, pot, tin, canvas, or other receptacle or covering, under the 
supervision of an inspector, which label shall state that the contents 
thereof have been "Inspected and Passed" under the provisions of this 
act; and no inspection and examination of meat or meat food products 
deposited or' inclosed in cans, tins, pots, canvas, or other receptacle or 
covering in any establishment where inspection under the provisions of 
this act is maintained shall be deemed to be complete until such meat or 
meat food products have been sealed or inclosed in said can, tin, pot, can- 
vas, or other receptacle or covering under the supervision of an inspector. 



GUIDE FOR MEAT INSPECTORS 201 

and no such meat or meat food products shall be sold or offered for sale 
by any person^ firm^ or corporation in interstate or foreign commerce un- 
der any false or deceptive name; but established trade name or names 
which are usual to such products and which are not false and deceptive 
and which shall be approved by the Secretary of Agriculture are per- 
mitted. 

The Secretary of Agriculture shall cause to be made, by experts in 
sanitation or by other competent inspectors, such inspection of all slaugh- 
tering, meat-canning, salting, packing, rendering, or similar establish- 
ments in which cattle, sheep, swine, and goats are slaughtered and the 
meat and meat food products thereof are prepared for interstate or for- 
eign commerce as may be necessary to inform himself concerning the 
sanitary conditions of the same, and to prescribe the rules and regula- 
tions of sanitation under which such establishments shall be maintained; 
and where the sanitary conditions of any such establishments are such 
that the meat or meat food products are rendered unclean, unsound, un- 
healthful, unwholesome, or "otherwise unfit for human food, he shall re- 
fuse to allow said meat or meat food products to be labeled, marked, 
stamped, or tagged as "Inspected and Passed." 

That the Secretary of Agriculture shall cause an examination and in- 
spection of all cattle, sheep, swine, and goats, and the food products 
thereof, slaughtered and prepared in the establishments hereinbefore de- 
scribed for the purposes of interstate or foreign commerce to be made dur- 
ing the nighttime as well as during the daytime when the slaughtering 
of said cattle, sheep, swine, and goats, or the preparation of said food 
products is conducted during the nighttime. 

That on and after October first, nineteen hundred and six, no per- 
son, firm, or corporation shall transport or offer for transportation, and 
no carrier of interstate or foreign commerce shall transport or receive 
for transportation from one State or Territory or the District of Colum- 
bia, to any other State or Territory or the District of Columbia, 
or to any place under the jurisdiction of the United States, or to any 
foreign country, any carcasses or parts thereof, meat, or meat food prod- 
ucts thereof which have not been inspected, examined, and marked as "In- 
spected and Passed," in accordance with the terms of this act and with 
the rules and regulations prescribed by the Secretary of Agriculture: 
Provided, That all meat and meat food products on hand on October 
first, nineteen hundred and six, at establishments where inspection has 
not been maintained, or which have been inspected under existing law, 
shall be examined and labeled under such rules and regulations as the 
Secretary of Agriculture shall prescribe, and then shall be allowed to be 
sold in interstate or foreign commerce. 

That no person, firm, or corporation, or officer, agent, or employee 
thereof, shall forge, counterfeit, simulate, or falsely represent, or shall 
without proper authority use, fail to use, or detach, or shall knowingly 
or wrongfully alter, deface, or destroy, or fail to deface or destroy, any 
of the marks, stamps, tags, labels, or other identification devices pro- 
vided for in this act, or in and as directed by the rules and regulations 



202 GUIDE FOR MEAT INSPECTORS 

prescribed hereunder by the Secretary of Agriculture^ on any carcasses^ 
parts of carcasses^ or the food product, or containers thereof, subject to 
the provisions of this act, or any certificate in relation thereto, authorized 
or required by this act or by the said rules and regulations of the Secre- 
tary of Agriculture. 

That the Secretary of Agriculture shall cause to be made a careful 
inspection of all cattle, sheep, swine, and goats intended and offered for 
export to foreign countries at such times and places, and in such manner 
as he may deem proper, to ascertain whether such cattle, sheep^ swine, 
and goats are free from disease. 

And for this purpose he may appoint inspectors who shall be au- 
thorized to give an official certificate clearly stating the condition in which 
such cattle, sheep, swine, and goats are found. 

And no clearance shall be given to any vessel having on board cat- 
tle, sheep, swine^ or goats for export to a foreign country until the owner 
or shipper of such cattle, sheep, swine, or goats has a certificate from the 
inspector herein authorized to be appointed, stating that the said cattle, 
sheep, swine, or goats are sound and healthy^ or unless the Secretary of 
Agriculture shall have waived the requirements of such certificate for 
export to the particular country to which such cattle, sheep, swine, or 
goats are to be exported. 

That the Secretary of Agriculture shall also cause to be made a care- 
ful inspection of the carcasses and parts thereof of all cattle, sheep, 
swine^ and goats, the meat of which, fresh, salted, canned, corned, packed, 
cured, or otherwise prepared, is intended and offered for export to any 
foreign country, at such times and places and in such manner as he may 
deem proper. 

And for this purpose he may appoint inspectors who shall be au- 
thorized to give an official certificate stating the condition in which said 
cattle, sheep, swine, or goats, and the meat thereof, are found. 

And no clearance shall be given to any vessel having on board any 
fresh, salted, canned, corned, or packed beef, mutton, pork, or goat meat, 
being the meat of animals killed after the passage of this act, or except 
as hereinbefore provided for export to and sale in a foreign country 
from any port in the United States, until the owner or shipper thereof 
shall obtain from an inspector appointed under the provisions of this act 
a certificate that the said cattle, sheep, swine, and goats were sound and 
healthy at the time of inspection, and that their meat is sound and whole- 
some, unless the Secretary of Agriculture shall have waived the require- 
ments of such certificate for the country to which said cattle, sheep, swinc^ 
and goats or meats are to be exported. 

That the inspectors provided for herein shall be authorized to give 
official certificates of the sound and wholesome condition of the cattle, 
sheep, swine, and goats, their carcasses and products as herein described, 
and one copy of every certificate granted under the provisions of this act 
shall be filed in the Department of Agriculture, another copy shall be 
delivered to the owner or shipper, and when the cattle, sheep, swine, and 
goats or their carcasses and products are sent abroad, a third copy shall 



GUIDE FOR MEAT INSPECTORS 203 

be delivered to the chief officer of the vessel on which the shipment shall 
be made. 

That no person, firm, or corporation engaged in the interstate com- 
merce of meat or meat food products shall transport or offer for transpor- 
tation, sell or offer to sell anj^ such meat or meat food products in any 
State or Territory or in the District of Columbia or any place under the 
jurisdiction of the United States, other than in the State or Territory or 
in the District of Columbia or any place under the jurisdiction of the 
United States in which the slaughtering, packing, canning, rendering, or 
other similar establishments owned, leased, operated by said firm, person, 
or corporation is located unless and until said person, firm, or corpora- 
tion shall have complied with all of the provisions of this act. 

That any person, firm, or corporation, or any officer or agent of any 
such person, firm, or corporation, who shall violate any of the provisions 
of this act shall be deemed guilty of a misdemeanor, and shall be pun- 
ished on conviction thereof by a fine of not exceeding ten thousand dollars 
or imprisonment for a period not more than two years, or by both such 
fine and imprisonment, in the discretion of the court. 

That the Secretary of Agriculture shall appoint from time to time in- 
spectors to make examination and inspection of all cattle, sheep, swine, 
and goats, the inspection of which is hereby provided for, and of all car- 
casses and parts thereof, and of all meats and meat food products thereof, 
and of the sanitary conditions of all establishments in which such meat 
and meat food products hereinbefore described are prepared; and said 
inspectors shall refuse to stamp, mark, tag, or label any carcass or any 
part thereof, or meat food product therefrom, prepared in any establish- 
ment hereinbefore mentioned, until the same shall have actually been in- 
spected and found to be sound, healthful, wholesome, and fit for human 
food, and to contain no dyes, chemicals, preservatives, or ingredients 
which render such meat food product unsound, unhealthful, unwholesome, 
or unfit for human food; and to have been prepared under proper sani- 
tary conditions, hereinbefore provided for; and shall perform such other 
duties as are provided by this act and by the rules and regulations to be 
prescribed by said Secretary of Agriculture; and said Secretary of Agri- 
culture shall, from time to time, make such rules and regulations as are 
necessary for the efficient execution of the provisions of this act, and all 
inspections and examinations made under this act shall be such and made 
in such manner as described in the rules and regulations prescribed 
by said Secretary of Agriculture not inconsistent with the provisions of 
this act. 

That any person, firm, or corporation, or any agent or employee of 
any person, firm, or corporation, who shall give, pay, or offer, directly or 
indirectly, to any inspector, deputy inspector, chief inspector, or any 
other officer or employee of the United States authorized to perform any 
of the duties prescribed by this act or by the rules and regulations of the 
Secretary of Agriculture any money or other thing of value, with intent 
to influence said inspector, deputy inspector, chief inspector, or other offi- 
cer or employee of the United States in the discharge of any duty herein 



204 GUIDE FOR MEAT INSPECTORS 

provided for, shall be deemed guilty of a felony and^ upon conviction 
thereof, shall be punished by a fine not less than five thousand dollars 
nor more than ten thousand dollars and by imprisonment not less than one 
year nor more than three years; and any inspector, deputy inspector, 
chief inspector, or other officer or employee of the United States author- 
ized to perform any of the duties prescribed by this act who shall ac- 
cept any money, gift, or other thing of value from any person, firm, or 
corporation, or officers, agents, or employees thereof, given with intent to 
influence his official action, or who shall receive or accept from any person, 
firm, or corporation engaged in interstate or foreign commerce any gift, 
money, or other thing of value given with any purpose or intent whatso- 
ever, shall be deemed guilty of felony and shall, upon conviction thereof, 
be summarily discharged from office and shall be punished by a fine not 
less than one thousand dollars nor more than ten thousand dollars and by 
imprisonment not less than one year nor more than three years. 

That the provisions of this act requiring inspection to be made by the 
Secretary of Agriculture shall not apply to animals slaughtered by any 
farmer on the farm and sold and transported as interstate or foreign com- 
merce, nor to retail butchers and retail dealers in meat and meat food 
products, supplying their customers: Provided, That if any person shall 
sell or offer for sale or transportation for interstate or foreign commerce 
any meat or meat food products which are diseased, unsound, unhealthful, 
unwholesome, or otherwise unfit for human food, knowing that such meat 
food products are intended for human consumption, he shall be guilty of 
a misdemeanor, and on conviction thereof shall be punished by a fine not 
exceeding one thousand dollars or by imprisonment for a period of not ex- 
ceeding one year, or by both such fine and imprisonment: Provided, also. 
That the Secretary of Agriculture is authorized to maintain the inspec- 
tion in this act provided for at any slaughtering, meat canning, salting, 
packing, rendering, or similar establishment notwithstanding this excep- 
tion, and that the persons operating the same may be retail butchers and 
retail dealers or farmers; and where the Secretary of Agriculture shall 
establish such inspection then the provisions of this act shall apply not- 
withstanding this exception. 

That there is permanently appropriated, out of any money in the 
Treasury not otherwise appropriated, the sum of three million dollars, 
for the expenses of the inspection of cattle, sheep, swine, and goats and 
the meat and meat food products thereof which enter into interstate or 
foreign commerce and for all expenses necessary to carry into effect the 
provisions of this act relating to meat inspection, including rent and the 
employment of labor in Washington and elsewhere, for each year. And 
the Secretary of Agriculture shall, in his annual estimates made to Con- 
gress, submit a statement in detail, showing the number of persons em- 
ployed in such inspections and the salary or per diem paid to each, to- 
gether with the contingent expenses of such inspectors and where they 
have been and are employed. 



GUIDE FOR MEAT INSPECTORS 205 

Regulations Governing the Meat Inspection of the 
United States Department of Agriculture 

REGULATION 1.— Scope of Inspection 

Section 1. All slaughtering, packing, meat canning, salting, render- 
ing, or similar establishments, except as hereinafter provided, the meat 
or meat food products of which, in whole or in part, enter into interstate 
or foreign commerce, shall have inspection under these regulations. The 
Secretary of Agriculture may exempt from inspection establishments 
operated by farmers, retail butchers, or retail dealers supplying their 
customers, but in the absence of such exemption inspection is required. 

Section 2. Branch houses of official establishments, when such 
branch houses are engaged in interstate or foreign commerce and slaugh- 
ter animals or process meat, shall be considered a part of the parent 
house, and products received into such branch houses or sent from them 
shall be subject to these regulations, and inspection shall be maintained 
therein. 

REGULATION 2. — Organization of Force 

Section 1. Paragraph 1. All permanent employees of the Depart- 
ment of Agriculture engaged in the work of meat inspection are appointed 
upon certification of the Civil Service Commission that they have passed 
the examination prescribed by that Commission. Promotions in all classes 
are made on the basis of efficiency, deportment, and length of service. 
Such employees include: 

Paragraph 2. Inspectors in Charge. — These are inspectors as- 
signed by the Bureau of Animal Industry to supervise official work at 
each official station. Such employees report directly to the Chief of the 
Bureau of Animal Industry and are chosen by reason of their fitness for 
responsibility as determined by their records in the service. At stations 
where slaughtering is conducted, only veterinary inspectors are placed 
in charge. 

Paragraph 3. Veterinary Inspectors.- All applicants examined for 
these positions must be graduates of recognized veterinary colleges hav- 
ing a course of not less than three years leading to the degree. All final 
ante-mortem and post-mortem examinations are conducted by veteri- 
narians. At some stations the veterinarians are assisted in making pre- 
liminary examinations by trained laymen known as inspectors' assistants. 

Paragraph Jf.. Traveling Veterinary Inspectors.— To observe the 
conditions of sanitation of the establishments at the various stations, note 
the process of ante-mortem and post-mortem inspection, confer with and 
instruct inspectors regarding it, with a view to a uniform system through- 
out the country, and to report these matters to the Washington office, 
constitute the principal duties of these employees. 



206 GUIDE FOR MEAT INSPECTORS 

Paragraph 5. Laboratory Inspectors. — These employees possess tech- 
nical training in microscopical and chemical examination of meat food 
products., and their inspections are conducted in laboratories located at 
various slaughtering centers. Pathological laboratories are also main- 
tained, to which diseased specimens may be sent when necessary for 
diagnosis. 

Paragraph 6. Meat Inspectors. — These employees are laymen, ex- 
perienced in the curing, canning, packing, or otherwise preparing of 
meat; they supervise that work and the use of permitted preservatives 
described in Regulation 22. 

Paragraph 7. Traveling' Meat Inspectors. — These employees per- 
form a service similar to that required of traveling veterinary inspectors, 
but along the line of the preparation and handling of meat products. 

Paragraph 8. Inspectors' Assistants. — These employees are lay- 
men, who are first assigned to routine duties and are promoted through 
examination to higher duties, such as assisting in conducting ante-mortem 
and post-mortem examinations. 

Paragraph 9. Patrolmen. — Patrolmen are employed to patrol the 
establishments at night, to oversee the receipts and shipments of meat, 
and to observe any operations conducted at night. They consist of veteri- 
narians, inspectors' assistants, or meat inspectors, according to the char- 
acter of the work where assigned. 

Paragraph 10. Skilled Laborers. — These employees supervise the 
marking of meat and meat containers, and perform similar work. They 
are eligible for promotion only through examination. 

REGULATION 3. — Interpretation and Definition of Words 

and Terms 

Wherever in these regulations the following words, names, or terms 
are used they shall be construed as follows: 

Section 1. Official Establishment. — This term shall mean any 
slaughtering, meat-canning, salting, rendering, or similar establishment 
at which inspection is maintained under the meat-inspection law approved 
June 30, 1906 (34 Stat., 674). 

Section 2. Inspectors and Department Employees.— These terms 
shall mean, respectively, inspectors and employees of the Bureau of Ani- 
mal Industry. 

Section" 3. "Inspected and Passed." — This phrase, or any author- 
ized abbreviation thereof, shall mean that the carcasses, parts of car- 
casses, meat, and meat food products so marked have been inspected and 
passed for food under these regulations. 

Section 4. Rendered into Lard or Tallow. — This phrase shall 
mean that the carcasses, parts of carcasses, meat, and meat food products 
so designated are allowed to be made into edible lard or edible tallow. 

Section 5. "U. S. Inspected and Condemned." — -This phrase shall 
mean that the carcasses, parts of carcasses, meat, and meat food products 
so marked are unfit for food and shall be destroyed for food purposes. 



GUIDE FOR MEAT INSPECTORS 207 

Section 6. Carcass. — This word shall apply to the carcass of an 
animal that has been killed under these regulations and shall include all 
parts which are to be used for food. 

Section 7. Primal Parts of Carcasses. — This phrase shall mean 
the usual sections or cuts of the dressed carcass commonly known in the 
trade, such as sides, quarters, shoulders, hams, backs, bellies, etc., and 
beef tongues, beef livers, and beef tails, before they have been cut, shred- 
ded, or otherwise subdivided preliminary to use in the manufacture of 
meat food products. 

Section 8. Meat Food Products. — Paragraph 1. A meat food prod- 
uct, within* the meaning of the meat-inspection act and of these regula- 
tions, is considered to be any article of food intended for human use 
which is derived or prepared in whole or in part from any edible por- 
tion of the carcass of cattle, sheep, swine, or goats, if the said edible por- 
tion so used is a considerable and definite portion of the finished food. 

Paragraph 2. Mixture. — A mixture of which meat is an ingredient 
will not be considered a meat food product unless the meat contained 
therein is a definite and considerable portion of the said mixture. But 
where such mixture is prepared in a part of an official establishment, the 
sanitation of that part of the establishment will be supervised by the De- 
partment, and the meat or meat food product will be inspected before it 
enters the said mixture. The mixture shall not bear the meat-inspection 
legend or any simulation thereof. If any reference is made to Federal 
inspection it shall be in the following form: "The meat contained herein 
has been inspected and passed at an establishment where Federal inspec- 
tion is maintained." Mixtures such as mince-meat, soups, etc., which 
come under this description and which are not officially labeled, are al- 
lowed in interstate and foreign commerce without further inspection, and 
without certificates, subject to the provisions and requirements of the 
Food and Drugs Act of June 30, 1906, and the regulations made there- 
under. 

Section p. Medical Meat Products. — Products such as meat juice, 
meat extract, etc., which are intended only for medicinal purposes and 
are advertised only to the medical profession, are not considered meat 
food products within the meaning of this order. 

Section 10. Vinegar. — The word vinegar, as used herein, shall 
mean cider vinegar, wine vinegar, malt vinegar, sugar vinegar, glucose 
vinegar, or spirit vinegar. 

REGULATION 4. — Inspection or Exemption 

Section 1. The proprietor or operator of each slaughtering, pack- 
ing, meat-canning, rendering, or similar establishment engaged in the 
slaughtering of cattle, sheep, swine, or goats, or in the packing, canning, 
or other preparation of any meat food product for interstate or foreign 
commerce, shall make application to the Secretary of Agriculture for in- 
spection or for exemption from inspection, except in cases where inspec- 
tion or exemption is already in effect. In case of change in ownership 



208 GUIDE FOR MEAT INSPECTORS 

or change of location of an establishment already having inspection,, a 
new application shall be made. Exemption under the law can be given 
only to establishments operated by retail butchers and retail dealers. 
Such application shall be in writing addressed to the Secretary of Agri- 
culture^ Washington, D. C, shall state the location of the establishment, 
and shall be made on blanks which will be furnished by the Chief of the 
Bureau of Animal Industry upon request. 

Section 2. Inspection shall not be begun if an establishment is not 
in a sanitary condition, nor unless the establishment provides and guar- 
antees to maintain adequate facilities for conducting such inspection. 

Section S. If in the judgment of the Secretary of Agriculture the 
retail butcher or retail dealer who is operating an establishment and en- 
gaged in supplying his customers through the medium of interstate or 
foreign commerce is entitled to exemption from Federal inspection, a 
numbered certificate of exemption will be furnished to the applicant for 
use with transportation companies and other . companies and persons in 
securing the movement of his products. If an establishment, including 
both market and slaughterhouse of such retail butcher or dealer, is not 
in a sanitary condition a certificate of exemption will not be issued. 

Section 4. Exempted establishments shall be open to the inspec- 
tors of the Bureau of Animal Industry, shall be maintained in a clean 
condition, and shall conform to the same regulations as govern official es- 
tablishments in regard to labeling, dyes, chemicals, and preservatives, 
and unsound, unwholesome, and unfit meat. 

REGULATION 5.— Official Number 

Section 1. Paragraph 1. When inspection is established the Sec- 
retary of Agriculture will give the establishment a number, and this num- 
ber shall be used to mark the meat and meat food products of the estab- 
lishment as hereafter prescribed. 

Paragraph 2. Two or more official establishments under the same 
ownership or control may use the same establishment number, provided a 
serial letter is added in each case to designate the establishment and to 
enable its product to be identified. 

Paragraph 3. Persons, firms, or corporations owning subsidiary com- 
panies having legal entity may use the names of such companies, pro- 
vided application has been made for inspection and it has been granted, 
the inspection legend in such case to bear the official establishment num- 
ber of the parent firm or corporation. 

Paragraph Jf. Each official establishment must be separate and dis- 
tinct from any other establishment or department in which animal prod- 
ucts are handled at which inspection is not maintained. When two or 
more companies prepare their products in the same official establishment 
they must obtain inspection under the same number. The name of the 
distributor may appear upon the label. 



GUIDE FOR MEAT INSPECTORS 209 

EEGULATION 6.— Assignment of Inspectors, Etc. 

Section 1. The Chief of the Bureau of Animal Industry will des- 
ignate an inspector to take charge of the inspection at each official estab- 
lishment, and will assign to said inspector such assistants as may be 
necessary. 

Section 2. For the purpose of enforcing the law and regulations all 
employees of the Bureau of Animal Industry shall have access at all 
times, by day or night, whether the establishment be operated or not, to 
every part of the establishment. 

Section 3. Each employee of the Bureau of Animal Industry work- 
ing under these regulations will be furnished with a numbered badge, 
which he shall wear over the left breast on the outer clothing while in the 
performance of his official duties, and which shall not be allowed to leave 
his possession. This official badge shall be sufficient identification to en- 
title him to admittance at all regular entrances and to all parts of the 
establishment and premises. 

Section 4. Office room, including light and heat, shall be provided 
by proprietors of establishments, rent free, for the exclusive use, for offi- 
cial purposes, of the inspector and other employees of the Department 
assigned thereto. The room or rooms set apart for this purpose must be 
properly ventilated, conveniently located, and provided with lockers suit- 
able for the protection and storage of such supplies as may be required; 
all to meet the approval of the inspector in charge. 

EEGULATION 7.— All Carcasses and Products Inspected 

Section 1. All cattle, sheep, swine, or goats slaughtered at an offi- 
cial establishment, and all meat and meat food products prepared therein, 
shall be inspected, handled, prepared, and marked as required by these 
regulations. 

REGULATION 8.— Notice of Daily Operations, Etc. 

Section 1. The manager of each official establishment shall inform 
the inspector in charge, or his assistant, when work has been concluded 
for the day, and of the day and hour when work will be resumed. Under 
no circumstances shall any department of an estabhshment be operated 
except under the supervision of an employee of the Bureau of Animal In- 
dustry. All slaughtering of animals and the preparation of meat and 
meat food products shall be done within reasonable hours, and with rea- 
sonable speed, the facilities of the establishment being considered. 

Section 2. Where one inspector is detailed to conduct the work at 
two or more small establishments where few animals are slaughtered or 
where but a small quantity of meat or meat food products is prepared, 
the inspector in charge may designate the hours for work. 

Section 3. No work shall be performed at official establishments dur- 
ing any day on which such work is prohibited by the law of the State or 



210 GUIDE FOR MEAT INSPECTORS 

Territory in which the establishment is located. However, the Depart- 
ment will require that it be judicially determined that such work is pro- 
hibited by the State law. 

REGULATION 9.~Bribery 

Section 1. It is a felony, punishable by fine and imprisonment, for 
any person, firm, or corporation to give, pay, or offer, directly or indi- 
rectly, to any Department employee authorized to perform any duty un- 
der these regulations, any money or other thing of value with intent to 
influence said employee in the discharge of his duty under these regula- 
tions. It is also a felony, punishable by fine and imprisonment, for any 
Department employee engaged in the performance of duty under these 
regulations to receive or accept from any person, firm, or corporation en- 
gaged in interstate or foreign commerce any gift, money, or other thing 
of value given with any purpose or intent whatsoever. 

REGULATION 10.— Sanitation 

Section 1. After the receipt of an application for inspection or ex- 
emption an examination of the establishment and premises will be made 
and the requirements for sanitation and the necessary facilities for inspec- 
tion will be specified. 

Section 2. Plans and specifications, in duplicate, of plants for which 
application for inspection is made, also of new plants and plants to be 
remodeled, should be submitted to the Secretary of Agriculture. 

Section 3. Official establishments and establishments to which cer- 
tificates of exemption have been issued shall be suitably lighted and ven- 
tilated and maintained in a sanitary condition, and shall be provided with 
efficient drainage, having properly trapped or other approved sewer con- 
nections. Rooms in which inspection is carried on shall, by heating or 
other means, be kept reasonably free from steam and other vapors, in 
order that proper inspection can be made. All work in such establish- 
ments shall be performed in a cleanly and sanitary manner. 

Section 4. Ceilings, walls, pillars, partitions, etc., shall be kept in 
a sanitary condition, and when necessary they shall be washed, scraped, 
painted or otherwise treated as required. Where floors or other parts of 
the building, or tables or other parts of the equipment, are so old or in 
such poor condition that they cannot be readily made sanitary they shall 
be removed and replaced by suitable materials. All floors upon which 
meats are piled during the process of curing shall be so constructed that 
they can be kept in a clean and sanitary condition, and all meat piled 
upon floors shall be suitably protected from trucks, etc. Walks and plat- 
forms or approaches leading into establishments shall be kept clean to 
prevent tracking dirt into the same. 

Section 5. All trucks, trays, and other receptacles, all chutes, plat- 
forms, racks, tables, etc., and all knives, saws, cleavers, and other tools, 
and all utensils, machinery, and vehicles used in moving, handling, cut- 



GUIDE FOR MEAT INSPECTORS 211 

ting, chopping, mixing, canning, or other processes shall be thoroughly 
cleaned before using. 

Section 6. Managers of establishments must require employees to 
be cleanly. The aprons, smocks, or other outer clothing worn by em- 
ployees who handle meat or meat food products shall be of a material 
that is readily cleansed and made sanitary, and only clean garments shall 
be worn. Persons who handle meat or meat food products shall be re- 
quired to keep their hands clean, and they shall be required also to pay 
particular attention to the cleanliness of their boots or shoes. 

Section 7. Persons affected with tuberculosis or any other commu- 
nicable disease shall not be employed in any of the departments of es- 
tablishments where carcasses are dressed, meat is handled, or meat food 
products are prepared; and any employee of such establishment who 
may be suspected of being so affected shall be reported by the inspector 
in charge to the manager of the establishment and to the Chief of the 
Bureau of Animal Industry. 

Section 8. AH 'water-closets, toilet rooms, and dressing rooms shall 
be entirely separated from compartments in which carcasses are dressed 
or meat or meat food products are cured, stored, packed, handled, or pre- 
pared. Where such rooms open into compartments in which meat or meat 
food products are handled they must, when this is considered necessary, 
be provided with properly ventilated vestibules and with automatically 
closing doors. They shall be conveniently located, sufficient in number, 
ample in size, and fitted with modern lavatory accommodations, including 
toilet paper, soap, running hot and cold water, towels, etc. They shall be 
properly lighted, suitably ventilated, and kept in a sanitary condition. 
Convenient and sanitary urinals shall be provided; and washstands, near 
at hand, shall also be provided. 

Section Q. The rooms or compartments in which meat or meat food 
products are prepared, cured, stored, packed, or otherwise handled shall 
be free from odors from toilet rooms, catch basins, casing departments, 
tank rooms, hide cellars, etc., and shall be kept free from flies and other 
vermin by screening, or other methods. All rooms or compartments shall 
be provided with cuspidors of such shape as not readily to be upset and 
of such material and construction as to be readily disinfected, and em- 
ployees who expectorate shall be required to use them. 

Section 10. The feeding of hogs or other animals on the refuse of 
slaughterhouses shall not be permitted on the premises of an exempted 
establishment or an official establishment, and no use incompatible with 
proper sanitation shall be made of any part of the premises on which such 
establishment is located. All yards, fences, pens, chutes, alleys, etc., be- 
longing to the premises of such establishments, whether they are used or 
not, shall be maintained in a sanitary condition, and no nuisance shall 
be allowed in the establishment or on its premises. 

Section 11. Butchers who dress or handle diseased carcasses or 
parts shall cleanse their hands of all grease and then immerse them in a 
prescribed disinfectant and rinse them in clear water before dressing or 
handling healthy carcasses. All butchers' implements used in dressing 



212 GUIDE FOR MEAT INSPECTORS 

diseased carcasses shall be sterilized either in boiling water or by im- 
mersion in a prescribed disinfectant^ followed by rinsing in clear water. 
Facilities for such cleansing and disinfection^ approved by the inspector 
in charge, shall be provided by the establishment. Separate sanitary 
trucks, etc., which shall be appropriately and distinctively marked, shall 
be furnished for handling diseased carcasses and parts. ' Following the 
slaughter of any animal affected with an infectious disease, a stop shall 
be made until the implements have been cleansed and disinfected, unless 
other clean implements are provided. 

Section 12. Inspectors are required to furnish their own imple- 
ments for use in dissecting, incising, or examining diseased carcasses or 
unsound parts, and are required to use the same means for disinfecting im- 
plements, hands, etc., that are prescribed for employees of the establish- 
ment. 

Section 13. Due care must be taken to prevent meat and meat food 
products from falling on the floor; and in the event of their having so 
fallen, they must be condemned or the soiled portions removed and con- 
demned. When meat or meat food products are being emptied into tanks, 
some device, such as a metal funnel, must be used. 

Section 14. Carcasses shall not be inflated with air from the mouth, 
and no inflation of carcasses except by mechanical means shall be al- 
lowed. Carcasses shall not be dressed with skewers, knives, etc., that 
have been held in the mouth. Skewers shall be cleaned before being 
used again. Spitting on whetstones or steels when sharpening knives 
shall not be allowed. 

Section 15. Only good, clean, and wholesome water and ice shall be 
used in the preparation of carcasses, parts, meat, or meat food products. 
Whenever there is any doubt regarding the sanitary condition of the 
water supply, notice shall be sent immediately to the Chief of the Bureau 
of Animal Industry. 

Section 16. Wagons or cars in which meat or meat food products 
are transported shall be kept in a clean and sanitary condition. The 
wagons used in transporting loose meat between official establishments 
shall be so closed and covered that the contents shall be kept clean, and 
so constructed that they may, when necessary, be locked and sealed with 
Government seals, which seals shall be affixed and broken only by em- 
ployees of the Department. 

Section 17. Skins and hides from animals condemned for tubercu- 
losis or any other disease infectious to man, but showing no outward ap- 
pearance of disease, may be removed (except as provided in Regulation 
13, section 2) for tanning or other uses in the arts when disinfected as 
follows : Each skin and hide must be immersed for not less than five 
minutes in a 5 per cent solution of liquor cresolis compositus, or a 5 per 
cent solution of carbolic acid, or a 1 to 1,000 solution of bichlorid of mer- 
cury. The process of skinning and dipping must be conducted entirely 
in the retaining room, or other specially prepared place, approved by the 
inspector in charge, for final inspection. 



GUIDE FOR MEAT INSPECTORS 213 



REGULATION 11. — Ante-mortem Examination and Inspection 

Section 1. An ante-mortem examination and inspection shall be made 
of all cattle, sheep, swine, and goats about to be slaughtered before they 
shall be allowed to be killed in an official establishment. Satisfactory fa- 
cilities for conducting said inspection and for separating and holding 
apart from passed animals those marked "U. S. Suspect" shall be pro- 
vided. 

Section 2. All animals showing symptoms or suspected of being 
affected with any disease or condition which, under these regulations, 
would probably cause their condemnation in whole or in part when 
slaughtered shall be marked by affixing to the animal a metal tag bearing 
the words "U. S. Suspect." All such animals, except as hereinafter pro- 
vided, shall be set apart and slaughtered separately from other animals at 
an official establishment. 

Section 3. Animals which have been tagged for pregnancy or for 
having recently given birth to young, and which have not been exposed 
to any infectious or contagious disease, and vaccine animals with unhealed 
lesions accompanied by fever and which have not been exposed to any 
other infectious or contagious disease, are not required to be slaughtered, 
but before any such animal is removed the tag shall be detached by a De- 
partment employee and returned with his report to the inspector in 
charge. 

Section 4. If any pathological condition is suspected in which the 
question of temperature is important, such as Texas fever, anthrax, pneu- 
monia, blackleg, or septicemia, the exact temperature should be taken. 
Due consideration, however, must be given to the fact that extremely high 
temperature may be found in otherwise normal hogs when subjected to 
exercise or excitement, and a similar condition may obtain to a less de- 
gree among other classes of animals. 

Section 5. Animals commonly termed "downers," or crippled ani- 
mals, shall be tagged before slaughter as provided for in Regulation 17, 
section 1, for the purpose of identification at the time of slaughter, and 
shall be passed upon in accordance with these regulations. 

REGULATION 12.— Post-mortem Inspection at Time of Slaughter 

Section 1. A careful inspection shall be made of all animals at the 
time of slaughter. The head, tongue, tail, thymus gland, and all viscera, 
and all parts and blood used in the preparation of meat food or medical 
products, shall be retained in such manner as to preserve their identity 
until after post-mortem examination has been completed, in order that 
they may be identified in case of condemnation of the carcass. Suitable 
racks or metal receptacles shall be provided for retaining such parts. 

Section 2. Carcasses and parts thereof found to be sound, healthful, 
wholesome, and fit for human food shall be passed and marked as pro- 
vided in these regulations. 



214 GUIDE FOR MEAT INSPECTORS 

Section 3. Should any lesion of disease or other condition that would 
render the meat or any organ unfit for "food purposes be found on post- 
mortem examination, the carcass, part, or organ shall be marked imme- 
diately with a tag, as provided in Regulation 17^ section 3. Carcasses 
which have been so marked shall not be washed or trimmed unless such 
washing or trimming is authorized by the inspector. 

REGULATION 13. — Disposal of Diseased Carcasses and Organs 

Section 1. The carcasses or parts of carcasses of all animals slaugh- 
tered at an official establishment and found at time of slaughter or at any 
subsequent inspection to be affected with any of the diseases or condi- 
tions named below shall be disposed of according to the section of this 
regulation pertaining to the disease or condition. It is to be understood, 
however, that owing to the fact that it is impracticable to formulate rules 
covering every case, and to designate at just what stage a process be- 
comes loathsome or a disease noxious, the decision as to the disposal of all 
carcasses, parts, or organs not specifically covered by these regulations 
shall be left to the veterinary inspector in charge. 

Section 2. All carcasses showing lesions of anthrax or charbon, 
regardless of the extent of the disease, and including the hide, hoofs, 
horns, viscera, fat, blood, and all other portions of the animal, shall be 
condemned and immediately incinerated. The killing bed upon which 
the animal was slaughtered shall be disinfected with a 10 per cent solu- 
tion of formalin, and all knives, saws, cleavers, and other instruments 
which have come in contact with the carcass shall be treated as provided 
in Regulation 10, section 11, before being used upon another carcass. 

Section 3. Carcasses of animals showing lesions of blackleg shall 
be condemned. 

Section 4. Carcasses of animals affected with hemorrhagic septi- 
cemia shall be condemned. 

Section 5. Carcasses showing lesions of pyemia or septicemia shall 
be condemned. 

Section 6. Carcasses of vaccine animals mentioned under Regu- 
lation 11, section, S, shall be condemned. 

Section 7. Carcasses of animals which showed symptoms of rabies 
before slaughter shall be condemned. 

Section 8. Carcasses of animals which showed symptoms of tetanus 
before slaughter shall be condemned. 

Section 9. Carcasses of animals affected with malignant epizootic 
catarrh and showing generalized inflammation of the mucous membranes 
shall be condemned. 

Section 10. Paragraph 1. Carcasses showing well-marked and pro- 
gressive lesions of hog cholera or swine plague in more than two of the 
organs (skin, kidneys, bones, or lymphatic glands) shall be condemned. 

Paragraph 2. Provided they are well nourished, carcasses showing 
slight and limited lesions of these diseases may be passed. 



GUIDE FOR MEAT INSPECTORS 215 

Paragraph S. Carcasses which reveal lesions more numerous or 
advanced than those for carcasses to be passed, but not so severe as the 
lesions described for carcasses to be condemned, may be rendered into 
lard, provided they are cooked by steam for four hours at a temperature 
not lower than 220 degrees Fahrenheit, or at a pressure of 4 pounds. 

Paragraph Jf. In inspecting carcasses showing lesions of hog cholera 
or swine plague in the skin, bones, kidneys, or lymphatic glands, due 
consideration shall be given to the extent and severity of the lesions 
found in the viscera. 

Section 11. Paragraph 1. If a carcass affected with actinomycosis 
or lumpy jaw is in a well-nourished condition and there is no evidence 
upon post-mortem examination that the disease has extended from a 
primary area of infection in the head, the carcass may be passed, but 
the head including the tongue shall be condemned. 

Paragraph 2. Carcasses of animals showing uncomplicated localized 
actinomycotic lesions other than, or in addition to, those specified in 
paragraph 1 of this section may be passed after the infected organs and 
parts have been removed and condemned. 

Paragraph 3. Carcasses of animals showing a generalized actinomy- 
cosis shall be condemned. 

Section 12. When the lesions of caseous lymphadenitis are limited 
to the superficial lymphatic glands or to a few nodules in an organ, 
involving also the adjacent lymphatic glands, and the carcass is well 
nourished, the meat may be passed after the affected parts are removed 
and condemned. If extensive lesions, with or without pleuritic adhesions, 
are found in the lungs, or if several of the visceral organs contain caseous 
nodules and the carcass is emaciated, it shall be condemned. 

Section 13. Paragraph 1. The following principles are declared 
for guidance in passing on carcasses affected with tuberculosis: 

Principle A. — The fundamental thought is that meat should not be 
used for food if it contains tubercle bacilli, if there is a reasonable possi- 
bility that it may contain tubercle bacilli, or if it is impregnated with 
toxic substances of tuberculosis or associated septic infections. 

Principle B. — On the other hand, if the lesions are localized and 
not numerous, if there is no evidence of distribution of tubercle bacilli 
through the blood, or by other means, to the muscles or to parts that 
may be eaten with the muscles, and if the animal is well nourished and 
in good condition, there is no proof, or even reason to suspect, that the 
flesh is unwholesome. 

Principle C. — ^Evidences of generalized tuberculosis are to be sought 
in such distribution and number of tuberculous lesions as can be ex- 
plained only upon the supposition of the entrance of tubercle bacilli in 
considerable number into the systemic circulation. Significant of such 
generalization are the presence of numerous uniformly distributed 
tubercles throughout both lungs; also tubercles in the spleen, kidneys, 
bones, joints, and sexual glands, and in the lymphatic glands connected 
with these organs, and parts, or in the splenic, renal, prescapular, 



216 GUIDE FOR MEAT INSPECTORS 

popliteal, and inguinal glands, when several of these organs and parts 
are coincidentally affected. 

Principle D. — By localized tuberculosis is understood tuberculosis 
limited to a single or several parts or organs of the body without evi- 
dence of recent invasion of numerous bacilli into the systemic circula- 
tion. 

Paragraph 2. The following rules shall govern the disposal of tuber- 
culous meat: 

Rule A. — The entire carcass shall be condemned- — 

(a) When it was observed before the animal was killed that it was 
suffering with fever. 

(&) When there is a tuberculous or other cachexia, as shown by 
anemia and emaciation. 

(c) When the lesions of tuberculosis are generalized, as shown by 
their presence not only at the usual seats of primary infection, but also 
in parts of the carcass or the organs that may be reached by the bacilli 
of tuberculosis only when they are carried in the systemic circulation. 
Tuberculous lesions in any two of the following-mentioned organs are to 
le accepted as evidence of generalization when they occur in addition to 
local tuberculous lesions in the digestive or respiratory tracts, including 
the lymphatic glands connected therewith: Spleen, kidney, uterus, udder, 
ovary, testicle, adrenal gland, brain, or spinal cord or their membranes. 
Numerous uniformly distributed tubercles throughout both lungs also 
afford evidence of generalization. 

(c/) When the lesions of tuberculosis are found in the muscles or 
intermuscular tissue or bones or joints, or in the body lymphatic glands 
as a result. of draining the muscles, bones, or joints. 

(e) When the lesions are extensive in one or both body cavities. 

(/) When the lesions are multiple, acute, and actively progressive. 
(Evidence of active progress consists in signs of acute inflammation 
about the lesions, or liquefaction necrosis, or the presence of young 
tubercles.) 

Rule B. — An organ or a part of a carcass shall be condemned — 

(fl) When it contains lesions of tuberculosis. 

(6) When the lesion is immediately adjacent to the flesh, as in the 
case of tuberculosis of the parietal pleura or peritoneum, not only the 
membrane or part affected but also the adjacent thoracic or abdominal 
wall is to be condemned. 

(c) When it has been contaminated by tuberculous material, through 
contact with the floor, a soiled knife, or otherwise. 

(^d) All heads showing lesions of tuberculosis shall be condemned. 

(e) An organ shall be condemned when the corresponding lymphatic 
gland is tuberculous. 

Rule C. — The carcass, if the tuberculous lesions are limited to a 
single or several parts or organs of the body (except as noted in Rule A), 
without evidence of recent invasion of tubercle bacilli into the systemic 
circulation, shall be passed after the parts containing the localized lesions 
are removed and condemned in accordance with Rule B. 



GUIDE FOR MEAT INSPECTORS 217 

Rule D. — Carcasses which reveal lesions more numerous than those 
described for carcasses to be passed (Rule C), but not so severe as the 
lesions described for carcasses to be condemned (Rule A)^ may be ren- 
dered into lard or tallow if the distribution of the lesions is such that all 
parts containing tuberculous lesions can be removed. Such carcasses 
shall be cooked by steam at a temperature not lower than 220 degrees 
Fahrenheit for not less than four hours. 

Section 14. Carcasses showing lesions to warrant the diagnosis of 
Texas fever shall be condemned. 

Section 15. Carcasses of sheep affected with parasitic ictero-hema- 
turia shall be condemned. 

Section 16. Carcasses of animals affected with mange, or scab, in 
advanced stages, or showing emaciation or extension of the inflammation 
to the flesh, shall be condemned. When the disease is slight the carcass 
may be passed. 

Section 17. Paragraph 1. Carcasses of animals affected with tape- 
worm cysts, known as Cysticercus hovis and C. cellulosoe, shall be ren- 
dered into lard or tallow, unless the infestation is excessive, in which case 
the carcass shall be condemned. 

Paragraph 2. Carcasses of animals found infested with gid bladder- 
worms (Coenurus cerehralis, Multiceps socialist may be passed after con- 
demnation of the infected organ (brain, spinal cord). 

Paragraph 3. Carcasses or parts of carcaisses found infested with 
the hydatid cyst (echinococcus) may be passed after condemnation of 
the infected part or organ. 

Section 18. All carcasses of animals so infected that consumption 
of the meat or meat food products thereof may give rise to meat poison- 
ing shall be condemned. This section covers all carcasses showing signs 
of— 

(a) Acute inflammation of the lungs, pleura, pericardium, perito- 
neum, or meninges. 

(6) Septicemia or pyemia, whether puerperal, traumatic, or without 
any evident cause. 

(c) Severe hemorrhagic or gangrenous enteritis or gastritis. 

(rf) Acute diffuse metritis or mammitis. 

(e) Polyarthritis. 

(/) Phlebitis of the umbilical veins. 

(^) Traumatic pericarditis. 

(Ji) Any other inflammation, abscess, or suppurating sore if associ- 
ated with acute nephritis, fatty and degenerated liver, swollen soft spleen, 
marked pulmonary hyperemia, general swelling of lymphatic glands, and 
diffuse redness of the skin, either singly or in combination. 

Immediately after slaughter of any animal so diseased the premises 
and implements used must be thoroughly disinfected as prescribed else- 
where in these regulations. The part of any carcass coming into contact 
with the carcass or any part of the carcass of any animal covered by 
this section, other than those affected with the diseases mentioned in (a) 
above, or with the place where such animal was slaughtered, or with the 



218 GUIDE FOR MEAT INSPECTORS 

implements used in the slaughter^ before thorough disinfection of such 
place and implements has been accomplished^ or with any other con- 
taminated object^ shall be condemned; in case the contaminated part is 
not removed from the carcass within two hours after such contact the 
whole carcass shall be condemned. 

Section 19- Carcasses affected with icterus and showing an intense 
yellow or greenish yellow discoloration after proper cooling shall be con- 
demned. Carcasses which exhibit a yellowish tinge directly after slaugh- 
ter^ but lose this discoloration on chilling, may be passed for food. 

Section 20. Carcasses which give off the odor of urine or a strong 
sexual odor shall be condemned. 

Section 21. Hogs affected with urticaria (diamond skin disease) 
Tinea tonsurans , Demodex folliculorum, or erythema may be passed after 
detaching and condemning the skin, if the carcass is otherwise fit for 
food. 

Section 22. Carcasses of animals showing any disease, such as gen- 
eralized melanosis, pseudo-leukemia, etc., which affects the system of 
the animal, shall be condemned. 

Section 23. Any organ or part of a carcass which is badly bruised 
or which is affected by tumors, malignant or benign, abscesses, suppurat- 
ing sores, or liver flukes shall be condemned; but when the lesions are 
so extensive as to affect the whole carcass, the whole carcass shall be 
condemned. 

Section 24. Carcasses of animals too emaciated or anemic to pro- 
duce wholesome meat, and carcasses which show a slimy degeneration of 
the fat or a serous infiltration of the muscles, shall be condemned. 

Section 25. Carcasses of animals showing symptoms of milk fever 
or railroad sickness at the time of slaughter shall be condemned, as the 
flesh of such animals is frequently darker in color and more watery than 
is natural, and the present view of the pathology of at least the first 
disease suggests autointoxication. 

Section 26. Carcasses of animals in advanced stages of pregnancy 
(showing signs of parturition), also carcasses of animals which have 
within ten days given birth to young and in which there is no evidence 
of septic infection, may be rendered into lard or tallow if desired by the 
manager of the establishment; otherwise they shall be condemned. 

Section 27. Carcasses of animals too immature to produce whole- 
some meat, all unborn and stillborn animals, also carcasses of calves, 
pigs, kids, and lambs under three weeks of age, shall be condemned. 

Section 28. In all cases where carcasses showing localized lesions 
of disease are passed or rendered into lard or tallow, the diseased parts 
must be removed before the "U. S. Retained" tag is taken from the car- 
cass, and such parts shall be condemned. 

Section 29. Hogs which have been allowed to pass into the scalding 
vat alive or have been suffocated in other ways shall be condemned. 

Section 30. All animals that die in abattoir pens, and those in a 
dying condition before slaughter, shall be condemned and tagged as 
provided in Regulation 17, section 2. In conveying to the tank animals 



GUIDE FOR MEAT INSPECTORS 219 

which have died in the pens of the establishment^ they shall not be 
allowed to pass through compartments in which food products are 
prepared. No dead animals shall be brought into an establishment for 
rendering from outside the premises of said establishment unless per- 
mission is first obtained from the Chief of the Bureau of Animal Industry. 

Section 31. When a portion of a carcass is to be condemned on 
account of slight bruises, the bruised portion shall be removed immedi- 
ately and tanked, and the remainder of the carcass shall be marked 
"Inspected and Passed." When desired, a retaining room may be pro- 
vided in one part of the cooler for the retention of such carcasses until 
after they are chilled, when the bruised portion may be removed. 

Section 32. Portions of intestines that show evidences of infestation 
with esophagostoma or other nodular affections shall be condemned. 

Section 33. Hog carcasses found before evisceration has taken place 
to be affected with an infectious or contagious disease, including tuber- 
culosis, shall not be eviscerated at the regular killing bed or bench, but 
shall be taken, separate from other carcasses, to the retaining room or 
other specially prepared place and there opened and examined. 

REGULATION 14.^"Retaining" Rooms 

Section 1. Separate compartments, to be known as "retaining 
rooms," or other special places for final inspection, shall be set apart 
at all official establishments, and all carcasses and parts marked with a 
"U. S. Retained" tag shall be held in these rooms pending final inspec- 
tion. These rooms shall be rat proof, large enough for carcasses to hang 
separate^, furnished with abundant light, and provided with sanitary 
tables and other necessary apparatus; the floors shall be of cement, 
asphalt, metal, or brick laid in cement, and shall have proper sewer 
connections. They shall be provided with facilities for locking, and 
locks for this purpose will be furnished by the Department. The keys 
to such locks shall remain in the custody of the inspector or his assistant. 
In establishments where it is impracticable or undesirable to have re- 
frigeration in the retaining room, rooms may be constructed in the cooler 
for the reception and chilling of carcasses not affected with infectious 
diseases but which require further inspection. 

Section 2. Retained carcasses shall be subjected to a final inspec- 
tion, and immediately after this is completed those found to be whole- 
some and fit for human food shall be released by the veterinary inspector 
conducting the inspection, who shall remove the "U. S. Retained" tags, 
and the carcasses shall be removed from the retaining room and marked 
"Inspected and Passed," as provided in Regulation 17, section 5. 

Section 3. The floors and walls of all retaining rooms shall be 
washed with hot water and disinfected after diseased animals are re- 
moved and before any "retained" carcasses are again placed therein. 



220 GUIDE FOR MEAT INSPECTORS 

REGULATION 15.— "Condemned" Rooms 

Section 1. In each establishment at which condemned carcasses or 
meat food products are held until the day following their condemnation 
there shall be provided a room entirely separate from all other rooms in 
the establishment. This room shall be secure, rat proof, and shall be 
provided with a lock, the key of which shall remain in the custody of a 
Department employee. This room shall be known as the "condemned 
room," and shall be kept locked at all times except when condemned 
meat or meat food product is being taken into or from the said room 
under the supervision of a Department employee. The condemned room 
shall be kept clean. 

Section 2. Carcasses or parts of carcasses found on final inspection 
to be unsound, unhealthful, unwholesome, or otherwise unfit for human 
food shall be marked "U. S. Inspected and Condemned," as provided in 
Regulation 17, section 4, and shall be immediately removed from the re- 
taining room to the "condemned room," if such condemned room is pro- 
vided. In case no condemned room is provided they shall be locked in 
the retaining room and shall be tanked at or before the close of the day 
on which they are condemned. 

Section 3. Condemned carcasses shall not be allowed to accumulate, 
but shall be removed from the "condemned room," denatured as provided 
in Regulation 16, section 3, or tanked within a reasonable time after con- 
demnation. 

Section 4. A truck or trucks of sufficient capacity, plainly marked, 
and which can be locked or sealed, shall, when required by the inspector 
in charge, be provided for handling condemned meat. 

REGULATION 16.— Tank Rooms, Tanks, and Tanking 

Section 1. All tanks and equipment used for rendering and prepar- 
ing edible product shall be in compartments separate from those used for 
rendering inedible product, and there shall be no connection by means of 
pipes or otherwise between the tanks or departments containing inedible 
product and those containing edible product. This provision must be com- 
plied with on or before October 1, 1908. 

Section 2. Paragraph 1. All condemned carcasses, parts of car- 
casses, and meat food products shall be tanked as follows: 

Paragraph 2. After the lower opening and the draw-off valves of 
the tank have been securely sealed by an employee of the Department 
and the condemned carcasses, parts, and meat food products are placed 
therein in his presence, the upper opening will be likewise securely 
sealed by such employee, whose duty it shall be then to see that a suffi- 
cient force of steam (not less than 40 pounds, producing a temperature 
of 288 degrees Fahrenheit) is turned into the tank and maintained a 
sufficient time (not less than six hours) effectually to render the contents 
unfit for any edible product. Wire and lead seals are provided by the 



GUIDE FOR MEAT INSPECTORS 221 

Department for sealing tanks. Proprietors of establishments are re- 
quired to equip all tanks used for condemned products so that they may 
be securely sealed in the manner above specified. 

Paragraph 3. A sufficient quantity of coloring matter or other sub- 
stance to be designated by the Department shall be used in connection 
with the rendering of all condemned carcasses, parts of carcasses, meat, 
or meat food products to destroy them effectually for food purposes. 

Paragraph Jf. The seals of tanks containing condemned meat or the 
tankage thereof shall be broken only by an employee of the Department, 
and such employee shall supervise the drawing off of the contents ot 
such tanks and the marking of the tallow and grease as inedible. 

Paragraph 5. If an official establishment fails to permit the treat- 
ment and tanking of condemned carcasses, parts of carcasses, meat, or 
meat food products as required by these regulations, the inspector in 
charge shall report that fact to the Department, in order that inspection 
may be withdrawn from such establishment. 

Section 3. Any meat or meat food products condemned at estab- 
lishments which have no facilities for tanking shall be freely slashed 
with a knife and then denatured with crude carbolic acid or other pre- 
scribed agent, and then removed to an establishment indicated by the in- 
spector in charge and there tanked and rendered under the supervision 
of an employee of the Department; or such meat or meat food products 
may be destroyed by incineration under the supervision of an employee 
of the Department. 

REGULATION 17.— Tags, Brands, Stamps 

Section 1. To each animal inspected under Regulation 11 which 
shows symptoms or is suspected of being affected with any disease or 
condition wliich under these regulations may cause its condemnation m 
whole or in part on post-mortem inspection there shall be affixed by a 
Department employee at the time of inspection a numbered metal tag 
bearing the words "U. S. Suspect," which shall remain upon the animal 
until final post-mortem inspection, when the carcass shall be marked ac- 
cording to the conditions found, and disposed of as elsewhere provided 
in these regulations. 

Section 2. To the ear of each animal which is found in a dying 
condition or dead on the premises of an establishment there shall be 
affixed by a Department employee a numbered tag bearing the words 
"U S Condemned." The ear bearing the tag shall not be removed from 
the carcass. The number of this tag shall be reported to the inspector 
in charge by the employee who affixes it. This tag shall accompany the 
condemned carcass into the tank, and the Department employee who is 
supervising the tanking shall make a report of the number to the inspec- 
tor in charge. ^ i i ^x, e 

Section 3. Upon each carcass, or part or detached organ thereot, 
inspected under Regulation 12, in which any lesion of disease or other 
condition is found that might render the meat or any organ unfit for food 



222 GUIDE FOR MEAT INSPECTORS 

purposes, and which for that reason would require a subsequent inspec- 
tion, there shall be placed by a Department employee at the time of in- 
spection a tag, numbered in duplicate, bearing the words "U. S. Re- 
tained," and such other marks of identification shall be used as shall be 
approved by the Chief of the Bureau of Animal Industry. The inspec- 
tor who attaches this "U. S. Retained" tag shall detach the numbered 
stub thereof and forward it with his report to the inspector in charge. 
The other portion shall accompany the carcass to the retaining room. 

Section 4. Each carcass, or part or detached organ thereof, which 
is found on final inspection to be unsound, unhealthful, unwholesome, or 
otherwise unfit for human food, shall be marked conspicuously by a De- 
partment employee at the time of inspection with the words "U. S. In- 
spected and Condemned." The "U. S. Retained" tag shall accompany 
the carcass into the tank, and the number thereof shall be reported by 
the employee who supervises the tanking. If, however, upon final in- 
spection the carcass or part thereof is passed, the "U. S. Retained" tag 
shall be removed and returned to the inspector in charge. A record of 
the tag showing the serial number, the final disposal of the carcass or 
part to which it was affixed, the date, and the name of the inspector shall 
be forwarded with the regular reports to the inspector in charge. 

Section 5. Upon all passed carcasses slaughtered under inspection 
there shall be placed by an employee of the Department, or by an em- 
ployee of the establishment under the supervision of an employee of the 
Department, meat-inspection marks bearing the words "Inspected and 
Passed," or an authorized abbreviation thereof, and such other matter as 
may be required by the Department. The number of marks, their loca- 
tion on the carcass, and the time they shall be affixed, shall be determined 
by the Chief of the Bureau of Animal Industry. 

Section 6. Paragraph 1. Each passed primal part or the true con- 
tainer thereof must be marked under the supervision of a Department 
employee, with the words "Inspected and Passed," or an authorized ab- 
breviation thereof, and the official establishment number, except as pro- 
vided in paragraphs 2 and 3 of this section and in section 12 of Regula- 
tion 25. 

Paragraph 2. When primal parts are shipped from one official es- 
tablishment to another for further processing, it is not obligatory that 
the inspection legend appear on such primal parts, but the container 
thereof in the case of a package shall be marked as specified in section 9 
of this regulation, and in the case of a car shall be sealed; in such cases 
the primal parts, after processing, shall show plainly the inspection 
legend and the number of the official establishment at which the process- 
ing was completed. 

Paragraph S. Passed primal parts of pork intended for export need 
not be marked with the authorized marks of inspection, but all outside 
containers shall bear the meat-inspection stamp. 

Section 7. The inspection legend or an authorized abbreviation 
thereof may be affixed, under the supervision of a Department employee, 
to hams, bacon, and similar primal parts with a hot branding iron, and 



GUIDE FOR MEAT INSPECTORS 223 

when so affixed will be recognized as the official mark of inspection. When 
hot branding irons are used to affix trade brands or descriptions, such 
brand or description must be distinct and apart from the inspection 
legend. 

Section 8. Upon all meat food products which are suspected on re- 
inspection of being unsound, unhealthful, unwholesome, or otherwise unfit 
for human food, or upon the containers thereof, there shall be placed by 
a Department employee at the time of reinspection the "U. S. Retained" 
tags hereinbefore described. The employee who affixes the tag shall send 
the numbered stub with his report to the inspector in charge. These tags 
shall accompany the said meats or meat food products to the retaining 
room or other special place for final inspection. When the final inspec- 
tion is made, if the meat or meat food product be condemned, the "U. S. 
Retained" tag shall be stamped "U. S. Inspected and Condemned," and 
shall accompany the condemned meat or meat food product to the tank, 
and the inspector shall report his action to the inspector in charge. If, 
however, upon final inspection the meat or meat food product is passed 
for food, the inspector shall stamp the retained tag "Inspected and 
Passed" and return the tag with his report to the inspector in charge. 

Section Q. When meat products for domestic trade have been in- 
spected and passed, the outside containers of such meat shall bear (in 
lieu of meat-inspection stamp) a domestic meat label which has been sub- 
mitted to and approved by the Department, showing the official establish- 
ment number and the following legend: "The meat contained herein has 
been inspected and passed under the provisions of the act of June 30, 
1906." The firm name may also appear on the label if desired. The 
dimensions of the label shall be not less than 4 inches by 2% inches. 
Outside containers, if bearing approved trade labels, are not required to be 
provided with the label above described. Domestic meat labels shall be 
affixed to packages in the manner prescribed in Regulation 24 for affixing 
labels to export packages. 

Section 10. Each outside container (except cloth wrappings) of 
export meat or meat food products shall be marked with a meat-inspection 
stamp. The cloth wrappings of inspected and passed meat which is so 
marked shall be marked with an authorized mark of inspection. 

Section 11. Upon each container of meat or meat food products, 
such as ham, bacon, etc., prepared for export with preservatives under 
Regulation 22, section 3, paragraph 1, there shall be placed, under the 
personal supervision of a Department employee, a special stamp for 
marking such meats, known as the "Preservative" stamp. All outside 
containers of such meat or meat food products shall bear the "Preserva- 
tive" stamp. 

REGULATION 18.— Trade Labels 

Section 1. Upon each can, pot, tin, canvas, or other receptacle or 
covering containing any meat or meat food product, which meat or meat 
food product does not bear the marks "Inspected and Passed," there shall 



224 GUIDE FOR MEAT INSPECTORS 

be securely affixed, under the supervision of a Department employee, a 
trade label before such meat or meat food product leaves an official estab- 
lishment. This trade label shall contain, in plain letters and figures of 
uniform size, the words "U. S. Inspected and Passed," the number of the 
official establishment at which the meat or meat food product is last 
processed, and the true name of the meat or meat food product contained 
in such package. The words "under the act of Congress of June 30, 
1906," may be placed upon the label after the words "U .S. Inspected and 
Passed." An inspector shall not allow trade labels to be affixed until he 
is satisfied that the contents of the package are sound, healthful, whole- 
some, and fit for human food, in accordance with the statements on the 
label. 

. Section 2. Duplicate copies of each trade label in the form of 
sketches or proofs shall first be submitted to the Department, and no 
trade label shall be used until a sketch or proof thereof has been ap- 
proved. After trade labels are printed from approved proofs or sketches 
they shall be forwarded in triplicate to the Department for approval and 
filing. 

Section 3. No trade label bearing the words "U. S. Inspected and 
Passed," or any abbreviation or simulation thereof, shall be used on meat 
or meat food products which have not been inspected and passed under 
these regulations, and no trade label bearing the inspection legend, or 
any abbreviation or simulation thereof, shall be placed upon meat or 
meat food products except under the supervision of an inspector. 

Section 4. Tin containers, embossed or lithographed with the label 
as prescribed in section 1, will be considered as bearing trade labels. On 
and after October 1, 1908, all sealed tin containers must have the num- 
ber of the official establishment where packed, embossed, lithographed, or 
printed thereon. 

Section 5. The essential features of a trade label are as follows, 
and shall appear upon each label: 

The true name of the product. 

The inspection legend. 

The establishment number. 

Section 6. The inspection legend "U. S. Inspected and Passed," or 
an authorized abbreviation thereof, and the official establishment number 
in plain characters of uniform size, which shall be in proper proportion 
to the general lettering of the label, must be separately and prominently 
embodied in all trade labels. 

Section 7. In the case of meat contained in cartons, or in wrappers 
of paper, cloth, or other similar substance, the inspection legend and the 
official establishment number may be embodied in a sticker or seal of 
proportionate size prominently displayed with the trade label but not 
necessarily a part of the trade label, such stickers or seals to be approved 
by the Department of Agriculture. It is not permissible to affix to meat 
or meat food products a detachable device of any kind which bears the 
inspection legend. 



GUIDE FOR MEAT INSPECTORS 225 

Section 8. While labels to be affixed for foreign shipment may be 
printed in a foreign language, the same rules shall apply with reference 
to false labeling and the naming of ingredients as shall apply to goods 
prepared for domestic use. The inspection legend and the official estab- 
lishment number must in all cases appear in English; but if desired they 
may, in addition, literally translated, appear in the language of the coun- 
try to which the package is destined. 

Section p. Paragraph 1. When an article is prepared by an official 
establishment for another firm or individual, if the name of the said firm 
or individual is to appear upon the label the statement must be made that 
the article was "prepared for" or "manufactured for" the firm or individ- 
ual. Names of subsidiary companies which have legal entity may be 
used without the prefix "prepared for" or "manufactured for." 

Paragraph 2. When a firm or individual not operating under Fed- 
eral inspection desires to reship inspected and passed meat that has been 
processed only under Government inspection and is eligible under these 
regulations for interstate shipment he may affix to the package the fol- 
lowing statement: "The meat contained herein has been inspected and 
passed at an establishment where Federal inspection is maintained." 

Section 10. No meat or meat food products shall be sold or offered 
for sale by any person, firm, or corporation under any false or deceptive 
name; but the established trade name or names which are usual to such 
products, which are not false and deceptive and which shall be approved 
by the Secretary of Agriculture, are permitted. 

Section 11. No picture, design, or device which gives any false in- 
dication of origin or quality shall be used upon any label. The law pro- 
hibits any statement, design, or device false in any particular regarding 
the virtues or properties of the materials contained in the package. 

Section 12. A meat food product when composed of more than one 
ingredient shall not bear a trade label with a name stating or purporting 
to show that the said meat food product is a substance which is not the 
principal ingredient contained therein, even though such name be an es- 
tablished trade name. 

Section 13. A meat food product that contains a substance or sub- 
stances, including water, added for the purpose of adulteration and which 
lessens its food value shall bear a label stating that such substance or sub^ 
stances have been added. 

Section 14. When any weight is given upon the true container it 
must be the correct weight, and it must be stated whether this weight is 
the net weight or the gross weight. 

REGULATION 19.— Reinspection 

Section 1. Immediately before shipment, and at such other times as 
may be deemed necessary, all carcasses or parts thereof, whether fresh or 
cured, that have been previously inspected and passed, shall be rein- 
spected by the inspector in charge or his assistants, in such manner as 
shall be prescribed by the Chief of the Bureau of Animal Industry, and 



226 GUIDE FOR MEAT INSPECTORS 

if upon any such reinspection any carcass or part thereof is found to 
have become unsound^ unhealthful-, unwholesome, or in any way unfit for 
human food the original mark, stamp, tag, or label shall be destroyed 
or defaced and the carcass or part shall be condemned. 

Section 2. Except as provided in Regulation 20, only carcasses and 
parts thereof, meat, or meat food products which have not been processed 
except under Government supervision, and which can by marks, seals, 
brands, or labels be identified as having been previously inspected and 
passed by a Department employee, shall be taken into or allowed to enter 
an official establishment. All such carcasses, parts, meat, or meat food 
products which are brought into one official establishment from another, 
or which are returned to the establishment from which they issued, shall 
be identified and reinspected at the time of receipt, and shall be subject 
to further reinspection in such manner and at such times as may be 
deemed necessary. If upon any such reinspection any carcass or part 
thereof, or meat or meat food product, is found to have become unsound, 
unhealthful, unwholesome, or in any way unfit for human food, the origi- 
nal mark, stamp, tag, or label shall be defaced or destroyed, and the car- 
cass, part, meat, or meat food product shall be condemned. 

Section 3. Special docks and receiving rooms shall be designated by 
the establishment for the receipt and inspection of all meat or meat food 
products, and no meat or meat food products shall be allowed to enter the 
establishment except in the presence of a Department employee. 

Section 4. Unrendered fats from carcasses which have been in- 
spected and passed may be returned and received into official estabhsh- 
ments, provided the fats have been handled in a sanitary manner after 
leaving the establishment, and provided further that upon inspection the 
fats are found to be clean, sweet, wholesome, and fit for human food. 
However, the return of such fats to official establishments and the manner 
in which they shall be handled from the time they leave such establish- 
ments until their return thereto shall be governed by such specific instruc- 
tions as may be issued from time to time by the Chief of the Bureau of 
Animal Industry. 

Section 5. Inedible fats may be received only into the tank room 
provided for inedible products, and when so received they shall not enter 
•any compartment used for edible products. 

Section 6. Paragraph 1. In order to provide for the interstate trans- 
portation, from public markets and other places, of portions of inspected 
and passed carcasses, parts, and meat food products which, when cut or 
otherwise removed from a marked carcass, part, or container, do not show 
the inspection mark and cannot therefore be identified as having been in- 
spected and passed, market inspection may be furnished. Each city in 
which market inspection is established will be assigned a number, and all 
products forwarded under such inspection shall bear the inspection legend 
and the official number assigned to the city. 

Paragraph 2. Unmarked portions which are cut from the marked 
carcass or part, or are removed from the marked container for interstate 
transportation, shall be marked by a Department employee. Wherever 



GUIDE FOR MEAT INSPECTORS 227 

practicable the brand shall be applied to the meat itself; where this can- 
not be done the true container of the meat or meat food product shall be 
marked as required by the Chief of the Bureau of Animal Industry. 

Paragraph S. All market stalls or other places which are given market 
inspection shall be maintained in a sanitary condition and shall also con- 
form to the requirements of the Department governing the use of drugs, 
chemicals, dyes, and preservatives. 

REGULATION 20.— Carcasses of Animals Not Inspected 
Ante Mortem 

Section 1. Carcasses of animals which have had no ante-mortem 
inspection by inspectors of the Bureau of Animal Industry will not, ex- 
cept as hereinafter provided, be admitted into an official establishment. 
The exception to this rule applies only to carcasses to which the head 
and all viscera, except the stomach, bladder, and intestines, are held by 
the natural attachments. Such carcasses, if offered for admission into 
official establishments, shall be inspected, and if found to be free from 
disease and otherwise sound, healthful, wholesome, and fit for human 
food they shall be marked "Inspected and Passed" and admitted. If 
found to be diseased, unsound, unhealthful, unwholesome, or otherwise 
unfit for human food, they shall be marked "U. S. Inspected and Con- 
demned," and the proprietor of the establishment shall be required to de- 
stroy them for food purposes, as provided in Regulation 16, section 2. 

REGULATION 21.— Tank Cars 

Section 1. Tank cars carrying edible meat food products into inter- 
state or foreign commerce shall be provided with proper appliances for 
sealing and be securely sealed with seals furnished by the Department and 
affixed by Department employees. 

Section 2. When such products for export are transferred from tank 
cars to other containers on boats, such transfer shall be under Govern- 
ment supervision, and the said containers on boats shall likewise be sealed. 

REGULATION 22.— Dyes, Chemicals, and Preservatives 

Section 1. No meat or meat food product shall contain any sub- 
stance which lessens its wholesomeness, nor any drug, chemical, dye, or 
preservative, except as hereinafter provided. 

Section 2. Paragraph 1. There, may be added to meat or meat 
food products common salt, sugar, wood smoke, vinegar, pure spices, and 
saltpeter. Only such coloring matters as may be designated by the Secre- 
tary of Agriculture as being harmless may be used, and these only in such 
manner as the Secretary of Agriculture may designate. 

Paragraph 2. Substances necessary for the preparation, clarification, 
or refining of meat food products will be permitted to be used subject to 



228 GUIDE FOR MEAT INSPECTORS 

the approval of the Secretary of Agriculture^ provided they are eliminated 
from the meat food products during the further process of manufacture. 

Section 3. Paragraph 1. In accordance with the written direction 
of the foreign purchaser or his agent^ meat or meat food products pre- 
pared for export may contain preservatives of a kind and in proportions 
which do not conflict with the laws of the foreign country to which they 
are to be exported; but when such meat or meat food products are pre- 
pared for export under this regulation they shall be prepared in com- 
partments of the establishment separate and apart from those in which 
meat or meat food products are prepared for the domestic trade^ and 
such products shall be kept separate. Distinctive export certificates and 
stamps will be issued for meat or meat food products of this character, 
but, if the products are not exported, under no circumstances shall they 
be allowed to enter domestic trade. 

Paragraph 2. The packing of meat which is prepared, as provided 
in paragraph 1 of this section, with any preservative not permitted by 
paragraph 1, section 2, may be done in the regular packing room, pro- 
vided that no other meat is allowed in the packing room during the time 
of such packing. After such packing is completed the packing room shall 
be thoroughly cleansed of the preservative before the packing of other 
meat therein is resumed. A separate compartment constructed of tight 
partitions or walls shall be set apart for storing the preservative trays 
and other appliances used in connection with the packing. The Depart- 
ment will furnish a lock and key for this compartment, and the packing 
of all meat under this section shall be conducted under the personal super- 
vision of an employee of this Department. 

REGULATION 23.— Preparation of Meat and Meat Food Products 

Section 1. All processes used in curing, pickling, rendering, can- 
ning, or otherwise preparing meat or meat food products in official es- 
tablishments shall be supervised by Department employees. No fixtures 
or appliances, such as tables, trucks, trays, tanks, vats, machines, imple- 
ments, cans, or containers of any kind shall be used unless they are clean 
and sanitary. All steps in the process of manufacture shall be conducted 
carefully and with strict cleanliness. All salt, pickling fluids, and other 
solutions or substances used in curing meat must be clean. 

Section 2. Canned meat or meat food products which require steri- 
lization to preserve them must be subjected to this process on the same 
day that the cans are filled. Defective or leaking cans discovered after 
the process of sterilization has been completed shall not be repaired or 
repacked (unless such repairing or repacking is done within six hours of 
the time of original sterilization), but the contents of such cans shall be 
removed and condemned. 

Section 3. Potato flour shall not be used in the preparation of sau- 
sage, nor shall excessive quantities of cereals or water be used. 

Section 4. Paragraph 1. The manufacture of all fats into lard, 
tallow, oils, and stearin at official establishments shall be closely super- 



GUIDE FOR MEAT INSPECTORS 229 

vised by employees of the Department^ who shall see that all portions 
of carcasses rendered into edible products are clean and wholesome. 

Paragraph 2. Heads rendered into edible product shall first be split, 
cross sectioned, and thoroughly washed and cleaned. 

Paragraph S. When hogs' feet are used for lard, the hair, hoofs, and 
tissues of the interdigital spaces must be removed. 

Paragraph If.. All pipes and similar conveyors used in conducting 
edible fats from one receptacle or container to another shall be of a dis- 
tinctly different color from the pipes and similar conveyors used in con- 
ducting inedible fats from one receptacle or container to another. 

Paragraph 5. Blue prints or other accurate diagrams showing all un- 
derground pipe lines or other conveyors used to conduct edible and inedible 
products at official establishments and also those extending from official 
establishments to other establishments, either official or unofficial, with a 
description giving the exact location, terminals, and dimensions of such 
pipes, or other conveyors, and of all gates, valves, or other controlling ap- 
paratus, shall be filed with the Department, and a copy of such prints 
or diagrams shall be filed with the inspector in charge. The prints or 
diagrams should designate the lines used for conveying edible products 
and those used for conveying inedible products. If no such underground 
pipes or conveyors are used for the purposes above indicated, a written 
statement certifying to this fact and duly signed by the management of 
each establishment shall be filed with the Department. 

Paragraph 6. All containers, such as vats and tierces, in which white 
grease or other inedible meat products are placed, shall be plainly marked 
"inedible" in such a manner that they can be readily identified. 

Paragraph 7. Final containers, such as tierces, shall be appropriately 
marked on both ends immediately after filling. 

Section 5. The only animal casings that may be used as containers 
in the manufacture of sausage under these regulations are those from cat- 
tle, hogs, sheep, or goats. 

REGULATION 24.— Stamps for Export Packages 

Section 1. Paragraph 1. Numbered meat-inspection stamps shall be 
affixed to packages (except those in cloth wrappings) containing meat or 
meat food products to be shipped or otherwise transported in foreign 
trade. 

Paragraph 2. Stamps shall be affixed in the following manner, and 
when they have been affixed they shall be covered immediately with a 
coating of transparent varnish or other similar substance : 

(a) The stamp may be affixed in a grooved space made by removing 
a portion of the wood of sufficient size to admit the stamp. 

(6) The stamp may be placed on either end of the package, pro- 
vided that the sides are made to project at least one-eighth of an inch to 
afford the necessary protection from abrasion. 

Section 2. Inedible-product stamps and certificates may, upon re- 
quest, be issued to accompany shipments for export of casings, bladders, 
bungs, hoofs, and other similar inedible animal products. 



230 GUIDE FOR MEAT INSPECTORS 

REGULATION 25.— Transportation « 

Section 1. Upon the application of the exporter the inspector in 
charge of an establishment is authorized to issue certificates for export 
shipments of inspected and passed meat or meat food products. The 
certificate should be issued at the time the product leaves the establish- 
ment; if, however, the certificate is not issued at that time, it can only be 
issued upon identification and reinspection of the product. 

Section 2. These certificates shall be issued in serial numbers and 
in triplicate form. Each certificate shall show the names of the exporter, 
and the consignee, the destination, the numbers of the stamps attached 
to the article to be exported, the shipping marks, the kind of product, 
and the weight. 

Section 3. Only one certificate shall be issued for each consignment 
unless otherwise directed by the Chief of the Bureau of Animal Industry. 

Section 4. Both the original and duplicate certificates shall be de- 
livered by the inspector to the shipper. The copy of certificate provided 
by law to be delivered to the chief officer of the vessel shall be the dupli- 
cate copy and shall be filed with the customs officers at the time of filing 
the master's manifest or the supplemental manifest. 

Section 5. No master of any steam or sailing vessel shall receive 
for transportation or transport from the United States to Great Britain 
or Ireland, or any of the countries of continental Europe, or to Argentina 
or Mexico, any carcass, part of carcass, or meat food product of cattle, 
sheep, swine, or goats, except ship stores, unless and until a certificate of 
inspection covering the same has been issued and delivered as provided in 
this regulation. The requirement of export certificates is waived for 
meat and meat food products to foreign countries other than those herein- 
before named. 

Section 6. When inedible grease, inedible tallow, or inedible stearin 
derived from cattle, sheep, swine, or goats is offered for export, the col- 
lectors of customs, under instructions from the Secretary of Commerce 
and Labor, will require an affidavit from the exporter that the products 
to be exported are inedible and are not intended for food purposes. 

Section l.a No person, firm, or corporation shall receive for trans- 
portation or transport from one State or Territory or the District of Co- 
lumbia to another State or Territory or the District of Columbia any 
carcass, part of carcass, or meat food product of cattle, sheep, swine, or 
goats unless and until a certificate is made and furnished in one of the 
forms prescribed in sections 11, 12, 13, and 14 of this regulation, show- 
ing that such meat or meat food product has been either inspected and 
passed or exempted from inspection, according to act of Congress of 
June 30, 1906: Provided, That printed certificates in the forms formerly 
required and now on hand may be used for this purpose. It is neces- 
sary, as old stocks of printed certificates are exhausted, that new ones be 
printed in the new forms. 

Section 8. a When any shipment of meat or meat food products cov- 
ered by these regulations is offered to any common carrier for carriage 



GUIDE FOR MEAT INSPECTORS 231 

within the United States as a part of a foreign movement, the same cer- 
tificate shall be required as if the shipment was destined to a point within 
the United States. 

Section Q.a Paragraph 1. Shipments of inspected and passed meat 
or meat food products that are so marked may be diverted from the origi- 
nal destination without a reinspection of the product, if a new certificate 
showing the changed destination be given to the carrier by the owner or 
shipper, who may or may not be the original shipper; or in case of a 
wreck or other extraordinary emergency the carrier may divert such 
shipments from the original destination without a new shippers' cer- 
tificate. 

Paragraph 2. The Government seals on a car containing inspected 
and passed meat or meat food products may be broken by the carrier in 
case of wreck or other extraordinary emergency, and if necessary the 
product may be reloaded into another car or the shipment may be diverted 
from the original destination without another shipper's certificate; but in 
all such cases the carrier shall immediately report the transaction by tele- 
graph to the Chief of the Bureau of Animal Industry, Washington, D. C. 
Such report shall include the information indicated below: 

(a) Nature of the emergency. 

(6) Place where seals were broken. 

(e) Original points of shipment and destination. 

{d) Number and initials of the original car. 

(e) Number and initials of the car into which the product is reloaded. 

(/) New destination of the shipment. 

(gf) Kind and amount of product. 

Section lO.a Reshipments of inspected meat or meat food products 
which are sound and wholesome at the time of reshipment may be made 
without reinspection when the meat or meat food products, or the containers 
thereof, are marked "Inspected and Passed," and the meat or meat food 
products have not been processed since they were originally shipped un- 
der section 11 of this regulation. Also jobbers, wholesalers, pr others 
who do no processing, and who receive "Inspected and Passed" meat or 
meat food products, may break bulk, repack, and reship the same into 
interstate commerce under section 11 of this regulation, if each piece of 
meat or meat food product in the unmarked package bears the original 
authorized mark of Government inspection. Inspection shall be maintained 
at the establishments of all such jobbers, wholesalers, or others who do 
any processing. 

Section 11. a When any carcass, part of carcass, or meat food prod- 
uct of cattle, sheep, swine, or goats which has been inspected and passed 
and so marked under these regulations is offered to any common carrier 
for transportation from one State or Territory or the District of Columbia 
to another State or Territory or the District of Columbia for interstate 
shipment only, or for interstate shipment as part of a foreign movement, 
or for foreign shipment, the person, firm, or corporation offering such 
carcass, part of carcass, or meat food product shall make a certificate in 



232 GUIDE FOR MEAT INSPECTORS 

the following form and deliver the same to the said common carrier, ex- 
cept as provided in section 12 of this regulation. 

Date 191 

Name of common carrier 

Shipper 

Point of shipment 

Consignee 

Destination 

I hereby certify that the meat or meat food products described herein, which 
are offered for shipment in interstate or foreign commerce, have been in- 
spected and passed according to act of Congress of June 30, 1906, are so marked, 
and at this date are sound, healthful, wholesome, and fit for human food. 
Kind of Product. Amount and weight. 



(Signature of shipper.) 



(Address of shipper.) 

This certificate may be stamped upon or incorporated in any form 
which is regularly or ordinarily used in the shipment of meat or meat food 
products. 

Section 12.6 Paragraph 1. An official establishment may ship from 
the said establishment to any other official establishment any meat or meat 
food product which has been inspected and passed under these regulations 
without marking the same "Inspected and Passed/' if such shipment be 
placed in a railroad car which is sealed by an employee of the Bureau of 
Animal Industry, and provided that not less than 25 per cent of the con- 
tents of each car consists of meat or meat food products not marked "In- 
spected and Passed." 

Paragraph 2. Wagons so equipped that they can be securely sealed 
by a Department employee may be considered as true containers. 

Paragraph 3. When shipments are made under paragraph 1 of this 
section the shipper shall make for each car and deliver to the common 
carrier in duplicate a certificate in the following form: 

Date 191 

Name of common carrier 

Establishment number of consignor 

Point of shipment 

Establishment number of consignee 

Destination 

Car number and initials 

I hereby certify that the following-described meat or meat-food products 
have been inspected and passed according to act of Congress of June 30, 1906. 
They are not marked "Inspected and Passed," but have been placed in the 
above car under the supervision of an employee of the Bureau of Animal In- 
dustry which was sealed by him with Government seals Nos and . . . .. 

Kind of Product. Amount and weight. 



(Signature of shipper.) 
(Address of shipper.) 



GUIDE FOR MEAT INSPECTORS ' 233 

The duplicate certificate shall be forwarded immediately by the initial 
carrier to the Chief of the Bureau of Animal Industry, Washington, 
D. C. Attention is directed to the law which provides a penalty of fine 
and imprisonment for any unauthorized person who breaks a seal on such 
cars. 

When shipments are made under this section the inspector in charge 
at point of origin shall duly notify the Chief of the Bureau of Animal 
Industry and the inspector in charge at point of destination. 

Section IS. a When any carcass, part of carcass, or meat food prod- 
uct of cattle, sheep, swine, or goats which has not been inspected under 
these regulations is offered for shipment from one State or Territory or 
the District of Columbia to another State or Territory or the District of 
Columbia by any retail butcher or retail dealer who holds a certificate of 
exemption issued by the Secretary of Agriculture, the common carrier 
shall require a certificate to be made in duplicate in the following form 
by said retail butcher or retail dealer, which certificate shall in all cases 
show the exemption number designated by the Secretary of Agriculture 
for said retail butcher or retail dealer: 

Date 191.... 

Name of common carrier 

Shipper 

Point of shipment 

Consignee 

Destination 

Number of exemption certificate 

I hereby certify that I am a retail butcher or a retail dealer in meat or 
meat food products; that the following-described meat or meat food products 
are offered for shipment in interstate commerce to a customer, as exempted 
from inspection according to act of Congress of June 30, 1906, under certificate 
issued to me by the United States Department of Agriculture, and that at this 
date they are sound, healthful, wholesome, and fit for human food, and contain 
pkO preservative or coloring matter or other substance prohibited by the regu- 
lations of the Secretary of Agriculture governing meat inspection. 

Kind of Product. Amount and weight. 



(Signature of shipper.) 
(Address of shipper.) 

The duplicate certificate shall be forwarded immediately by the initial 
carrier to the Chief of the Bureau of Animal Industry, Washington, D. C. 
This certificate shall be separate and apart from any waybill, bill of 
lading, or other form ordinarily used in the shipment of meat. 

Section 14.a When any cattle, sheep, swine, or goats have been 
slaughtered by any farmer on the farm, and the carcasses, parts of car- 
casses, or meat food products thereof are offered to any common carrier 
for transportation from one State or Territory or the District of Colum- 
bia to another State or Territory or the District of Columbia, the com- 
mon carrier may so transport such carcasses, parts of carcasses, or meat 



234 ' GUIDE FOR MEAT INSPECTORS 

food products as long as the same may be identified as of animals slaugh- 
tered by any farmer on the farm. 

The common carrier shall require a certificate in duplicate in the fol- 
lowing form: 

Date 191 

Name of common carrier 

Shipper 

Consignee 

Point of shipment 

Destination 

I hereby certify that the following-described uninspected meat or meat 
food products are from animals slaughtered by a farmer on the farm, and are 
oflFered for transportation in interstate commerce as exempted from inspection 
according to act of Congress of June 30, 1906, and that at this date they are 
sound, healthful, wholesome, and iit for human food, and contain no preserva- 
tive or coloring matter or other substance prohibited by the regulations of the 
Secretary of Agriculture governing meat inspection. 

Kind of Product. Amount and weight. 



(Signature of shipper.) 
(Address of shipper.) 

The duplicate certificate shall be forwarded immediately by the initial 
carrier to the Chief of the Bureau of Animal Industry, Washington, D. C. 

Section 15.&. All original certificates delivered to the common car- 
rier, as required by this regulation, shall be filed and retained for one 
year by the initial carrier, in order that they may be readily checked by 
this Department in such manner as the Secretary of Agriculture may from 
time to time prescribe.a 

Section l6.b All waybills, transfer bills, running slips, or conduc- 
tor's cards accompanying an interstate or foreign shipment of meat or 
meat food product must have embodied in, stamped upon, or attached to 
it a signed statement which shall be evidence to connecting carriers that 
the proper shipper's certificate as required by sections II, 12, 13, and 14 
of this regulation is on file with the initial carrier, and no connecting car- 
rier shall receive for transportation or transport any interstate or foreign 
shipment of meat or meat food product unless the waybill, transfer bill, 
running slip, or conductor's card accompanying the same includes the 
aforesaid signed statement in one of the following forms: 

When sMpment is made under section 11 or 1 2 : 

(Name of transportation company.) 
United States inspected and passed as evidenced by shipper's certificate on 
file with initial carrier. 

(Signed) Agent. 

When shipment is made under section 13 or 14: 

(Name of transportation company.) 
Exempted from inspection as evidenced by shipper's certificate on file with 
initial carrier. 

(Signed) Agent. 



GUIDE FOR MEAT INSPECTORS 235 

Section 17. c Paragraph 1. When any carcass, part of carcass, or 
meat food product of cattle, sheep, swine, or goats loaded on a truck, wagon, 
cart, or other vehicle, or otherwise prepared for shipment, is offered for 
transportation or transported by ferry, such ferry being the initial carrier 
from one State, Territory, or the District of Columbia to another State, 
Territory, or the District of Columbia, the person, firm, or corporation 
offering such carcass, part of carcass, or meat food product shall, except 
as hereinafter provided by paragraph 5, make a certificate in one of the 
forms hereinafter indicated and deliver the certificate to said common car- 
rier; and no person, firm, or corporation operating a ferry line as afore- 
said shall receive for transportation or transport any carcass, part of 
carcass, or meat food product of cattle, sheep, swine, or goats loaded on 
a truck, wagon, cart, or other vehicle, or in any other manner prepared 
for transportation, unless a certificate in one of the forms referred to is 
properly filled out and delivered by the shipper as herein required. 

Paragraph 2. When the shipment consists of inspected and passed 
meat or meat food products, the form of certificate shown in section 11 
of this regulation shall be used. 

Paragraph 3. When the shipment is made under exemption and 
consists of meat or meat food product which has not been inspected and 
passed, the form of certificate shown in section 13 of this regulation shall 
be used, and a duplicate shall be forwarded immediately by the ferry 
company to the Chief of the Bureau of Animal Industry, Washington, 
D. C. 

Paragraph 4- When the shipment consists of meat or meat food prod- 
ucts from animals slaughtered by a farmer on the farm and which have 
not been inspected and passed, the form of certificate shown in section 14 
of this regulation shall be used, and a duplicate shall be forwarded imme- 
diately by the ferry company to the Chief of the Bureau of Animal In- 
dustry, Washington, D. C. 

Paragraph 6. When a shipper's certificate for meat or meat food 
products has been issued and is on file with the initial carrier and that 
fact is shown by notation on the billing, the ferry company need not re- 
quire another certificate. 

Section 18. a Imported meat or meat food products which have not 
been mixed or compounded with or added to domestic meat or meat food 
products may be transported by any common carrier from one State or 
Territory or the District of Columbia into another State or Territory or 
the District of Columbia if the packages containing them are marked 
"Inspected under the Food and Drugs Act of June 30, 1906," when re- 
ceived for transportation. 

Section I9.& Paragraph 1. Meat or meat food products which have 
been inspected and passed and so marked, and which have been trans- 
ported from the establishments in which they were prepared into the 
channels of trade, and which are alleged or known to have become un- 
sound, unwholesome, or otherwise unfit for human food, may be trans- 
ported in interstate commerce only under the following restrictions: 



236 GUIDE FOR MEAT INSPECTORS 

Paragraph 2. Meat or meat food products inspected and passed 
and so marked and which are alleged to be unsound, unwholesome, or 
otherwise unfit for human food may be shipped from one State or Ter- 
ritory or the District of Columbia to any official establishment in the 
same or a different State or Territory if a written permit in duplicate 
for such shipment be first obtained from the inspector in charge of the 
establishment to which the shipment is destined. In all such shipments 
both the original and duplicate copies of the permits shall be surren- 
dered to the carrier accepting the meat or meat food product, and the 
carrier shall require the shipper to furnish three copies of the form of 
certificate hereinafter given. One of these certificates and the duplicate 
copy of the permit shall be retained by the carrier; another copy of the 
certificate, together with the original permit, shall be mailed by the car- 
rier to the Chief of the Bureau of Animal Industry, Washington, D. C, 
and the third copy of the certificate shall be addressed and mailed by 
the carrier to the Bureau of Animal Industry inspector in charge at the 
point to which the shipment is consigned. Upon the arrival of the ship- 
ment at the establishment the inspector in charge shall cause a careful 
inspection to be made of the shipment, to determine whether or not it is 
unsound, unwholesome, or otherwise unfit for food. Should the meat or 
meat food product contained in the shipment prove, to be unsound, un- 
wholesome, or otherwise unfit for human food, it shall at once be stamped 
"U. S. Inspected and Condemned" and be immediately tanked or re- 
moved to the condemned room. If the meat or meat food product con- 
tained in the shipment shall prove to be sound, wholesome, and fit for 
human food, the inspector shall allow the meat or meat food product to 
enter the establishment. Meat or meat food products at an official estab- 
lishment alleged or known to be unsound, unwholesome, or otherwise unfit 
for human food shall not be shipped under this paragraph, but must be 
disposed of at the establishment. 

Paragraph 8. Meat or meat food products which have been inspected 
and passed and are so marked and are alleged to be unsound, unwhole- 
some, or otherwise unfit for human food may be returned from one State 
or Territory or the District of Columbia to any jobber, wholesaler, or 
other dealer from whom the said meat or meat food product was pur- 
chased, if a written permit, in duplicate, for such shipment be first ob- 
tained from the Chief of the Bureau of Animal Industry. In all such 
shipments both the original and duplicate copies of the permits shall be 
surrendered to the carrier accepting the meat or meat food product, and 
the carrier shall require the shipper to furnish two copies of the form of 
certificate hereinafter given. One of these certificates and the duplicate 
copy of the permit shall be retained by the carrier, and the other copy of 
the certificate, together with the original permit, shall be mailed by the 
carrier to the Chief of the Bureau of Animal Industry, Washington, D. C. 
If the meat pr meat food product which is shipped under this section shall 
prove to be unsound, unwholesome, or otherwise unfit for human food it 
may not be reshipped in interstate commerce as a food product. 



GUIDE FOR MEAT INSPECTORS 237 

Paragraph Jf.. The shipper's certificate required by paragraphs 2 
and 3 of this section shall be in the following form, and shall in all cases 
show a description and the weight of the meat or meat food product: a 

Date 191 

Name of common carrier 

Consignor 

Point of shipment , 

Consignee 

Destination 

Number of permit 

I hereby certify that the following-described meat or meat food products 
have been inspected and passed according to the act of Congress of June 30, 
1906, and are so marked. It is alleged that the said meat or meat food products 
are unsound, unhealthful, unwholesome, and unfit for human food. 

Kind of Product. Amount and weight. 



(Signature of shipper.) 
(Business or occupation of shipper.) 
(Address of shipper.) 

As evidence to connecting carriers that the proper shipper's certificate 
as required by this paragraph is on file with the initial carrier, the way- 
bills, transfer bills, running slips, or conductors' cards accompanying the 
shipments of meat or meat food products, made under paragraphs 2 and 
3 of this section, must have embodied in, stamped upon, or attached to the 
same a signed statement in the following form: 

(Name of railroad company.) 
Meat or meat product alleged to be unsound, unwholesome, or otherwise 
unfit for food, as evidenced by shipper's certificate on file with initial carrier. 

(Signed) Agent. 

Paragraph 5. Uninspected meat or meat food product, or meat or 
meat food product inspected and marked and which is known to have 
become unsound, unwholesome, or otherwise unfit for human food, or 
inedible grease or tallow or other fat, may be shipped from one State or 
Territory or the District of Columbia to another State or Territory or the 
District of Columbia or to a foreign country for industrial purposes. No 
such shipment shall be accepted by any carrier unless and until the prod- 
uct which is known to be unsound, unwholesome, or otherwise unfit for 
food shall have been denatured or otherwise rendered unavailable for 
food purposes. The carrier shall require the shipper to certify in writ- 
ing that the meat or meat food product has been so denatured or other- 
wise rendered unavailable for food purposes. This certificate of the ship- 
per that the meat or meat food product has been denatured shall be for- 
warded by the carrier to the Chief of the Bureau of Animal Industry, 
Washington, D. C. It is suggested that the shipper's certificate of de- 



238 GUIDE FOR MEAT INSPECTORS 

naturing required for shipments made under this paragraph be in the 
following form: 

Date 191 

Name of common carrier 

Consignor 

Point of shipment . . . .• 

Consignee 

Destination : 

I hereby certify that the following-described inedible meat or meat food 
products have been denatured or otherwise rendered unavailable for food 
purposes. 

Kind of Product. Amount and weight. 



(Signature of shipper.) 
(Business or occupation of shipper.) 
(Address of shipper.) 



As evidence to connecting carriers that the proper shipper's certificate 
is on file with the initial carrier^ the waybills, transfer bills, running slips, 
or conductors' cards accompanying the shipment of meat or meat food 
product under this paragraph must have embodied in, stamped upon, or 
attached to the same a signed statement in the following form: 

(Name of railroad company.) 
Unsound, unwholesome, or otherwise unfit for food, and denatured or other- 
wise rendered unavailable for food purposes, as evidenced by shipper's certificate 
on file with the initial carrier. 

(Signed) Agent. 

REGULATION 26.— Counterfeiting, Etc. 

Section 1. It is a misdemeanor, punishable by fine and imprisonment, 
for any person, firm, or corporation, or ofiicer, agent, or employee thereof, 
to forge, counterfeit, simulate, or falsely represent, or without proper 
authority to use, fail to use, or detach, or knowingly or wrongfully to alter, 
deface, or destroy, or to fail to deface or destroy, any of the marks, 
stamps, tags, labels, or other identification devices provided for by law, 
or by these regulations, on any carcasses, parts of carcasses, or the food 
product, or the containers thereof, or wrongfully to use, deface, or destroy 
any certificate provided for by law or by these regulations. 

REGULATION 27.— Reports 

Section 1. Reports of the work of inspection carried on in every 
official establishment shall be forwarded to the Department by the in- 
spector in charge, on such blank forms and in such manner as may be 
specified by the Chief of the Bureau of Animal Industry. 



GUIDE FOR MEAT INSPECTORS 239 

Section 2. The proprietors of official establishments shall furnish 
daily to the Department employees detailed to the various departments 
accurate information regarding receipts^ shipments, and amounts of prod- 
ucts on which to base their daily reports. 

Section 3. Reports on sanitation shall be made at stated times by the 
Department employees in charge of the various departments to the in- 
spector in charge of the station, and by the inspector in charge to the 
Chief of the Bureau of Animal Industry. If any insanitary conditions 
are detected by any Department employee, such conditions shall be re- 
ported immediately to the inspector in charge, who, after investigation, 
shall report them to the Chief of the Bureau. 

REGULATION 28.— Appeals 

Section 1. When the action of any inspector in condemning any 
carcass or part thereof, meat, or meat food product is questioned, appeal 
may be made to the inspector in charge, and from his decision appeal may 
be made to the Chief of the Bureau of Animal Industry or to the Secre- 
tary of Agriculture, whose decision shall be final. 

REGULATION 29.— Cooperation with Municipal Authorities 

Section 1. Inspectors in charge are directed to notify the municipal 
authorities of the character of inspection, and upon request to advise with 
such authorities with a view to preventing the entry into the local markets 
of diseased animals or their products. The details of any proposed co- 
operative arrangement must be first submitted to and approved by the 
Chief of the Bureau of Animal Industry. 

State and Municipal Meat Inspection 

The necessity for state and municipal inspection of meat and 
meat food products should be apparent upon a moment's reflection. 
Country slaughterhouses and other small institutions which do not 
do an interstate or foreign business are not subject to Federal in- 
spection but are especially exempted. The sanitary condition may 
be very unsatisfactory and there is no assurance that diseased ani- 
mals are not slaughtered. The meat and meat products from abat- 
toirs under Federal inspection are above suspicion from a sanitary 
standpoint, but the States and municipalities should supervise es- 
tablishments whose business is entirely within their own confines. 
This matter is well stated in a recent report by Dr. Melvin, as fol- 
lows : 

"After the Federal Government has gone to so much trouble and ex- 
pense, as elaborated in the foregoing pages, to provide the citizens of this 



240 



GUIDE FOR MEAT INSPECTORS 



and other countries with *a wholesome meat supply, Jt becomes the duty 
of the housewife and the chef to examine the meat after its receipt from 
the retail dealer to determine if it is still clean and wholesome, and to 
keep it so until ready to serve. To their assistance can come the local 
municipal health inspector, who should see that the markets are kept 
clean, and that tainted and soiled meats are condemned. 

"Indeed, it is hoped that the foregoing description of the operation 
of the Federal meat-inspection law has shown its limitations and the 
consequent necessity that it be supplemented by State and municipal 
inspection. That the inspection of meats is even more necessary at the 
smaller than at the larger plants of the country is indicated by the com- 
parative results of cattle inspection at these two classes of plants, as 
shown in the table below. The larger plants had inspection July 1, 1906, 
and appear in the first column. The smaller plants, coming under the 
inspection after July 1, appear in the second column. Both classes do an 
interstate business. It will be seen that relatively twice as many cattle 
were condemned for tuberculosis at the smaller plants, and nearly twice 
as many for all causes." 



At establish- 
ments hav- 
ing inspection 
July 1, 1906 



At establish- 
ments granted 
inspection af- 
ter July 1, 1906 



Total number inspected 

Total number condemned 

Per cent, condemned of total inspected 

Number condemned for tuberculosis 

Per cent, of total inspected condemned for tuberculosis. 



7,203,943 
25,308 

0.3S 
17,168 

0.25 



417,774 
2,625 

0.62 
2,137 

0.51 



More or less effective meat-inspection laws have been passed in 
Indiana, Minnesota, Colorado, Virginia, Rhode Island, Massachu- 
setts, New York, and Montana. Boston, Detroit, Washington, Mont- 
gomery, New Orleans and various other cities have attempted to 
regulate the sanitary condition of meat within their boundaries. 
The Montana meat-inspection law is one of the best of its kind. Ac- 
cording to this law, every town of more than 5,000 inhabitants is 
required to establish a meat-inspection service. Public interest in the 
hygiene of meat is increasing, and the time seems not far off when 
all large cities at least will provide competent inspection of their 
meat markets. 



CHAPTER X 

Educational Requirements for Inspectors 

The standard of education, training and skill set up by the Bu- 
reau of Animal Industry for entrance into the inspection service is 
high enough to insure proper qualifications for the different grades 
of the service. The veterinary inspector occupies a very responsible 
position and the educational requirements for this position are cor- 
respondingly high. The essential points are clearly and succinctly 
stated in the following quotations from Dr. Melvin's report on "The 
Federal Meat Inspection Service," and from the regular announce- 
ments of the United States Civil Service Commission. 

"Whatever weight should be given to a high standard in the personnel 
of the inspection force must also be allowed. The Bureau's employees 
are both capable and expert. The men in charge of all stations where 
slaughtering is done, and the men who do the post-mortem work at all 
stations, are veterinarians. These men must first have successfully com- 
pleted a three years' course in veterinary medicine at a reputable veteri- 
nary college. The Department recognizes only 14 such institutions, ex- 
cluding several so-called colleges that aspire to cover this field of knowl- 
edge. The Civil Service Commission examines these graduates, and about 
50 per cent of those examined make the required grade of 70. 

"For the relief of those who think that everything necessary to the 
appointment of a man in this service is a letter written to the Secretary 
of Agriculture by an influential citizen, it may be stated that the De- 
partment makes absolutely no permanent appointments except of men 
whose names are certified to it by the Civil Service Commission. Dur- 
ing a period of six months one so appointed is on probation, and if he 
fails to measure up to the requirements he is dropped. If at the end of 
this six months he attains his absolute appointment, he is not at once 
freed of supervision and clothed with full authority to pass or condemn. 
The force is large, and he is so placed on it under experienced inspectors 
that he may learn the law and regulations and the methods of their ap- 
plication. A set of rules, supplemented, of course, by some necessary dis- 
cretion on the part of the heads of the service, govern his advancement in 

241 



242 GUIDE FOR MEAT INSPECTORS 

authority and salary. On the latter men rests the burden of inspection. 
The Bureau holds them responsible^ and they well understand that their 
promotion depends on efficient and faithful service. They have ample 
opportunity to become experts in detecting diseased animals, and they do. 
The Department demands all their time during the working day, and a 
man must be dull indeed if in the days, months, and years spent amid the 
swift work of the killing floors he fails to develop a most masterly dex- 
terity in discovering abnormalities in the carcasses that come before him. 

"The laboratory inspectors constitute another class of employees. 
They also are selected through civil-service examination in the principles 
of bacteriology and chemistry, with special application to meats. 

"A third grade of employee is the inspector's assistant. Being under 
the direction of the veterinarian, he is not required to be himself regu- 
larly educated along this line. He examines live stock, tags animals, 
stamps carcasses, seals cars, patrols the houses at night, superintends the 
removal and tanking of condemned carcasses — in short, he does every- 
thing he can, where expert pathological knowledge is unnecessary, to 
relieve and assist the veterinarian. 

"The meat inspector is a fourth class. He is expert in pickling, salt- 
ing, smoking, and otherwise curing meat. He likewise enters the service 
through the civil service examinations, and his previous experience is 
taken into account in grading him. By means of the educated senses of 
sight and smell he can tell when a piece of meat is unfit, and he knows 
whether it is irretrievably bad or whether it can be utilized. This class 
of employees condemned 14,000,000 pounds of meat in the fiscal year 
1906-7. 

"The Bureau selects certain of the most experienced veterinary in- 
spectors and meat inspectors, divides the country into districts, and sends 
these men traveling through them, visiting every station and every plant. 
Their visits are unannounced, and they submit reports with recommenda- 
tions to the Washington office. They are able, out of their wider expe- 
rience, to instruct the inspectors in charge at the various stations, and 
their reports are of great value to the Department in its efforts to secure 
a uniform inspection and to learn of insanitary conditions and have them 
corrected." 

CIVIL SERVICE ANNOUNCEMENTS 

Veterinary Inspector 

Bureau of Animal Industry, Department of Agriculture 

It will be noted that the entrance salary of this position has 
been increased to $1,400 per annum, promotion to $1,600 to be 
made after two years' satisfactory service at $1,400, and promo- 
tion to $1,800 after satisfactory service for two years at $1,600 
per annum. 

The examination will consist of the subj ects mentioned below, weighted 
as indicated: 



GUIDE FOR MEAT INSPECTORS 243 

Subjects. Weights. 

1. Spelling (twenty words of average difficulty in common use) 5 

2. Arithmetic (simple tests in addition, subtraction, multiplication, and divi- 

sion of whole numbers, common and decimal fractions, and United 
States money) 5 

3. Letter-writing (a letter of not less than 135 words on some subject of 

general interest. Competitors may select either of two subjects given) 5 

4. Penmanship (the handwriting of the competitor in the subject of copying 

from plain copy will be considered with special reference to the ele- 
ments of legibility, rapidity, neatness, general appearance, etc.) 5 

5. Copying from plain copy (a simple test in copying accurately a few printed 

lines in the competitor's handwriting) 5 

6. Veterinary anatomy and physiology 15 

7. Veterinary pathology and meat inspection 30 

8. Theory' and practice of veterinary medicine 30 

Total 100 

The last three subjects include general questions on anatomy and 
physiology, a consideration of the pathology of diseases in general, and 
such special pathology as is characteristic in the diseases common to 
food-producing animals. The symptoms, diagnosis, and treatment of dis- 
eases incident to domesticated animals will be considered. 

A competitor who fails to attain an average percentage of at least 70 
in the sixth, seventh, and eighth subjects will not be eligible for appoint- 
ment, and the remaining subjects will not be rated. 

Seven hours will be allowed for the examination. 

Age limit, 21 years or over on the date of the .examination. 

Applicants must be graduates of veterinary colleges. Those grad- 
uating prior to or during 1897 will be admitted if from colleges having a 
course of not less than two years in veterinary science; applicants grad- 
uating since that time must be from colleges having a course of not less 
than three years and must have taken the whole course or its equivalent, 
and at least two years must have been spent in the study of veterinary 
science in such colleges. These facts must be shown in the application. 

This examination is open to all citizens of the United States who com- 
ply with the requirements. 

This announcement contains all information which is communicated to 
applicants regarding the scope of the examination, the vacancy or vacan- 
cies to he filled, and the qualifications required. 

Applicants should at once apply either to the United States Civil 
Service Commission, Washington, D. C, or to the secretary of the board 
of examiners at any place mentioned in the list printed hereon, for appli- 
cation Form 1312. No application will be accepted unless properly exe- 
cuted and filed with the Commission at Washington. In applying for this 
examination the exact title as given at the head of this announcement 
should be used in the application. 

As examination papers are shipped direct from the Commission to 
the places of examination, it is necessary that applications be received in 
ample time to arrange for the examination desired at the place indicated 
by the applicant. The Commission will therefore arrange to examine 



244 GUIDE FOR MEAT INSPECTORS 

any applicant whose application is received in time to permit the ship- 
ment of the necessary papers. 

Meat Inspector 

Bureau of Animal Industry, Department of Agriculture 

The examination will consist of the subjects mentioned below, weighted 
as indicated: 

Subjects. Weights. 

1. Spelling (twenty words of average difficulty in common use) 4 

2. Arithmetic (simple tests in addition, subtraction, multiplication, and divi- 

sion of whole numbers, in common and decimal fractions, and United 
States money) 5 

3. Letter-writing (a letter of not less than 135 words on some subject of 

general interest. Competitors may select either of two subjects given) . 1 

4. Penmanship (the handwriting of the competitor in the subject of copying 

from plain copy will be considered with special reference to the ele- 
ments of legibility, rapidity, neatness, general appearance, etc.) 4 

5. Copying from plain copy (a simple test in copying accurately a few printed 

lines in the competitor's handwriting) 1 

6. Practical questions 55 

T. Experience (rated on application Form 1093) 30 

Total 100 

Applications will be accepted only from persons who have had not 
less than five years' experience in curing, packing, or canning meats, and 
who by reason of their experience in canning rooms, dry salt or sweet 
pickle cellars, sausage, lard, oleo, butterine, or beef extract departments 
are competent to inspect meats and meat food products as to their sound- 
ness, healthfulness, and fitness for food. 

Persons who have not had the required experience should not apply 
for this examination, as their applications will be canceled. 

Persons whose experience has been confined to weighing, scaling, or 
clerical work, or who have been engaged solely in the occupation of meat 
cutter or butcher, will not be admitted to this examination. 

In answering question 12 in Form 1093 the following facts are re- 
quired : 

State in detail your experience in the different departments of the 
curing, packing, or canning business, giving the names of your employers, 
the time employed in each department, and any other information tending 
to show your fitness for the position of meat inspector. (It is very impor- 
tant that this statement should be accurate and complete.) If more space 
is required, use blank paper, numbering your answers to correspond with 
the number of this question. 

Age limit, 21 to 55 years on the date of the examination. 

This examination is open to all male citizens of the United States 
who comply with the requirements. 

This announcement contains all information which is communicated to 
applicants regarding the scope of the examination, the vacancy or vacan- 
cies to be filled, and the qualifications required. 



GUIDE FOR MEAT INSPECTORS 245 

Applicants should at once apply either to the United States Civil 
Service Commission, Washington, D. C, or to the secretary of the board 
of examiners at any place mentioned in the list printed hereon, for 
application Form 1093. No application will be accepted unless properly 
executed and filed with the Commission at Washington. In applying 
for this examination the exact title as given at the head of this announce- 
ment should be used in the application. 

As examination papers are shipped direct from the Commission to 
the places of examination, it is necessary that applications be received 
in ample time to arrange for the examination desired at the place indi- 
cated by the applicant. The Commission will therefore arrange to 
examine any applicant whose application is received in time to permit 
the shipment of the necessary papers. 

Regulations Governing Entrance to the Veterinary 
Inspector Examination 

By and with the consent and approval of the United States Civil 
Service Commission, the following regulations are hereby promulgated 
with reference to the matriculation examination and course of instruction 
in veterinary science at veterinarj'^ schools and colleges required to edu- 
cate and qualify persons for the civil-service examination for the position 
of veterinary inspector in the United States Department of Agriculture, 
Bureau of Animal Industry. These regulations also include a list of the 
schools and colleges at present accredited and qualified to supply the 
graduates eligible to enter the above-mentioned civil-service examination. 

It is distinctly to be understood that no power to direct or control the 
work of the veterinary schools or colleges is claimed by the Civil Service 
Commission or by the Department of Agriculture. The regulations which 
follow merely indicate what are the requirements of the Government as 
to veterinary schools and colleges whose graduates are admitted to exam- 
inations for veterinary inspectors in the Bureau of Animal Industry. 

REGULATION I.— Matriculation 

1. A matriculation examination shall be adopted by each veterinary 
college, the minimum requirements of which shall be equivalent to the 
second-grade examination as published in the United States Civil Service 
Manual of Examinations, supplemented by United States history and 
geography of the United States and its possessions. Such examination 
will therefore comprise: 

1. Spelling. 

2. Arithmetic. 

3. Letter writing. 

4. Penmanship. 

5. Copying from plain copy. 

6. United States history. 

7. Geography of the United States and its possessions. 



246 GUIDE FOR MEAT INSPECTORS 

2. An applicant having a diploma from a recognized college or a 
normal or high school shall be eligible for admission to a veterinary college 
without examination. 

REGULATION II. — Dates of Holding Matriculation Examinations 

The entrance examination shall be conducted on one or more specifi- 
cally advertised dates under the supervision of the dean, director;, or, in 
the case of State institutions, by the official examining board. The last 
entrance examination shall be held not later than fifteen days subsequent 
to the advertised annual opening of the college year, and no time credit 
shall be allowed to students admitted after that date. 

REGULATION III.— Filing of Matriculation Examination Papers 

The questions and answers of both successful and unsuccessful appli- 
cants shall be kept on file by the institution for at least five years subse- 
quent to the examination of the applicants. 

REGULATION IV. — Grading of Matriculation Examination 

Papers 

Applicants shall be graded upon a basis of 100 per cent., and a grade 
of not less than 70 per cent, shall qualify for admission. 

REGULATION V. — Certificate of Matriculation Examination 

Any person applying for admittance to the freshman class or for 
advanced standing in a veterinary college shall present before being 
enrolled a certificate showing that he has passed the matriculation ex- 
amination required by these regulations, and in no case shall he be 
admitted without such certificate. 

REGULATION VI. — Subjects Constituting Course of Instruction 

The appended list of subjects shall constitute the course of instruc- 
tion required as a minimum for veterinary colleges. Those numerically 
indicated shall be known as the major subjects, and those designated by 
letters shall be under the direction of the professors in charge of the 
allied major subjects. 

1. Anatomy: 

(a) Histology (veterinary). 

(b) Zoology (veterinary). 

(c) Embryology. 

2. Physiology: 

(a) Principles of nutrition. 

(b) Hygiene. 

(c) Animal locomotion. 

3. Zootechnics: 

(a) Breeds and breeding. 



GUIDE FOR MEAT INSPECTORS 247 

(b) Judging. 

(c) Feeds and feeding. 

(d) Dairy inspection. 

(e) Jurisprudence. 

4. Chemistry: 

(a) Elementary physics. 

(b) Physiological chemistry — analysis of milk, urine, etc. 

5. Materia medica: 

(a) Botany (medical). 

(b) Pharmacy. 

(c) Toxicology. 

6. Pathology: 

(a) Bacteriology. 

(b) Parasitology. 

(c) Post-mortem examination. 

(d) Meat inspection. 

(e) Laboratory diagnosis. 

7. Practice of comparative medicine: 

(a) Diagnostic methods and clinics. 

(b) Therapeutics. 

(c) Control of infective diseases. 

8. vSurgery: 

(a) Surgical diagnosis and clinics. 

(b) Surgical restraint. 

(c) Soundnes.s. 

(d) Lameness. 

(e) Shoeing and balancing. 

(f) Dentistry. 

(g) Obstetrics. 

REGULATION VII.— Length of Course 

The course of instruction when given during the day shall cover a 
period of three years of not less than six and one-half months in each 
year, exclusive of final examinations and holidays ; and this course of 
instruction shall have as a minimum 150 days of actual teaching in each 
year and a minimum of 3,000 actual teaching hours for the entire three 
years. The course of instruction vrhen given at night (after 6 p. m.) 
shall cover a period of three years of not less than eight and one-half 
months in each year, exclusive of final examinations and holidays. Such 
course of night instruction shall have as a minimum 200 days of actual 
teaching in each year, and a minimum of 3,000 actual teaching hours 
for the entire three years, including at least 150 hours of practical 
clinical instruction, vrhich shall be given in the daytime. 

REGULATION VIII.— Minimum Number of Hours in Course 

Anatomy, major subject: 

Lectures 200 

Laboratory 300 

500 

Histology — 

Lectures 40 

Laboratory 100 

140 



248 GUIDE FOR MEAT INSPECTORS 

Embryology — 

Lectures ; 10 

Laboratory 20 

30 

Zoology — 

Lectures 20 

Laboratory 20 

4.0 

Total for subject 710 

Physiology, major subject: 

Lectures 80 

Laboratory 20 

100 

Principles of nutrition 10 

Hygiene 10 

Animal locomotion 5 

- 25 

Total for subject 125 

Zootechnics, major subject: 

Breeds and breeding 30 

Judging .' 30 

Feeds and feeding 30 

Dairy inspection 10 

Jurisprudence 10 

Total for subject 110 

Chemistry, major subject: 

Lectures 50 

Laboratory 150 

200 

Physics (elementary) 20 

Physiological chemistry — 

Urine analysis • 10 

Milk analysis 10 

20 

Total for subject 240 

Materia medica, major subject: 

Lectures '''0 

Pharmacy, lectures, and laboratory 50 

Botany 30 

Toxicology 10 

Total for subject 160 

Pathology, major subject: 

Lectures ^^ 

Laboratory 100 

140 

Bacteriology — ■ 

Lectures 20 

Laboratory 90 

^ 110 



GUIDE FOR MEAT INSPECTORS 249 

Parasitology — 

Lectures 50 

Laboratory 10 

60 

Post-mortem examination 10 

Meat inspection 50 

Laboratory diagnosis 50 

Total for subject 420 

Practice of comparative medicine, major subject: 

Lectures 250 

Diagnostic methods and clinics 300 

Therapeutics 100 

Control of infective diseases 25 

Total for subject 675 

Surgery, major subject: 

Lectures 100 

Surgical exercises 80 

180 

Surgical diagnosis and clinics 200 

Surgical restraint 30 

Soundness 20 

Lameness 50 

Shoeing and balancing 10 

Dentistry (lectures) 20 

Obstetrics 50 

Total for subject 560 

Recapitulation. 

Total hours for anatomy group 710 

Total hours for physiology group 125 

Total hours for zootechnics group 110 

Total hours for chemistry group 240 

Total hours for materia medica group 160 

Total hours for pathology group 420 

Total hours for practice of comparative medicine group. 675 

Total hours for surgery group 560 

Total hours, three-year course 3,000 

REGULATION IX.— Transfer of Time from One Subject to 
Another of Same Group 

An elasticity may be allowed in the apportionment of the time to the 
different subjects (or their divisions) under each group to the extent that 
not more than 25 per cent, may be omitted from the time of any one 
subject, providing this deducted time be added to some other subject 
or subjects in the same group. 

REGULATION X.— Grading of Course 

The course shall be graded in such manner as to avoid unnecessary 
repetition of lectures or instruction to the same student. For example. 



250 GUIDE FOR MEAT INSPECTORS 

a student, while freshman, should be required to complete a definitely 
outlined course in such subjects as anatomy, histology, chemistry, etc. 
When advanced to the junior class he should either drop the studies of his 
freshman year and take up new work, or he may continue the same 
subject; for example, anatomy, along advanced lines of instruction. 

REGULATION XI.— Number of Veterinarians. 

On the faculty of every veterinary college there shall be at least five 
graduate veterinarians from accredited veterinary colleges teaching major 
subjects, each of whom shall have had not less than one year's additional 
training in some accredited veterinary college or three years' experience 
in teaching or in practicing veterinary science subsequent to graduation 
from an accredited veterinary college. 

REGULATION XII. — Qualifications of Teaching Veterinarians 

Not more than three of the five veterinarians in charge of major 
subjects on each college faculty shall be graduates of any one veterinary 
college, unless they have had at least one year's additional training in 
another accredited veterinary college. 

REGULATION XIII.— Subjects Taught by Veterinarians 

The five veterinarians on the faculty of each veterinary college shall 
have charge of the following major subjects: (1) Anatomy; (2) Practice 
of Comparative Medicine; (3) Surgery, and any two of the following 
three subjects: Pathology, Materia Medica, and Physiology. 

REGULATION XIV.— Evidence of Attendance 

At the end of the college year each student is entitled to and shall 
receive a written statement giving the length of time spent in each study 
during the session and the grade received therein. This statement, or 
definite evidence of credit, shall be exacted from a student before he is 
given advanced standing in any veterinary college. 

REGULATION XV.— Transfer of Students 

A student transferring from one accredited veterinary college to an- 
other accredited veterinary college shall be given credit only for such 
time and courses (lectures and laboratory) as he has successfully com- 
pleted in the institution previously attended. No one of the colleges 
herein enumerated shall give credit to any student for any work done at 
colleges not included in this list. 

REGULATION XVI.— Applicants from Colleges not Veterinary 

1. An applicant who has successfully completed at least two years' 
work in a reputable college of human medicine, dentistry, pharmacy, or 



GUIDE FOR MEAT INSPECTORS 251 

agriculture^ and who brings an official and explicit certificate describing 
his course of study and scholarship, and also a certificate of honorable 
dismissal, shall not be admitted to advanced classes or standing in a 
veterinary college except as othervi^ise provided in section 2 of this regu- 
lation, but may be given credit for such subj ects as have been successfully 
completed in such colleges if, in the subjects for which credit is sought, 
said colleges maintain a standard of instruction similar and equal to the 
minimum standard or requirements established by these regulations. 

2. An Applicant from a State agricultural college having upon its 
faculty one or more graduate veterinarians giving a special course in 
veterinary science may be given a time credit of one year, providing he 
has a certificate from the college authorities that he has successfully 
completed at least 1,200 hours in studies as follows: 

Anatomy: 

Lectures 200 

Laboratory 300 

500 

Histology: 

Lectures 40 

Laboratory 100 

140 

Embryology: 

Lectures 10 

Laboratory 20 

30 

Zoology: 

Lectures 20 

Laboratory 20 

40 

Physiology: 

Lectures 80 

Laboratory 20 

Principles of nutrition 10 

Hygiene 10 

Animal locomotion 5 

12A 

Zootechnics : 

Breeds and breeding 30 

Judging 30 

Feeds and feeding 30 

Dairy inspection 10 

^ 100 

Chemistry: 

Lectures 50 

Laboratory 150 

Physics (elementary) 20 

Milk analysis 10 

230 

Botany 35 

Total hours preveterinary course 1,200 



252 GUIDE FOR MEAT INSPECTORS 

REGULATION XVII.— Agricultural and Medical College 

Graduates 

1. A graduate of the regular four-year agricultural course in an 
agricultural college having upon its faculty a qualified veterinarian giving 
a regular course of instruction in veterinary science may be given a time 
credit of oiie year^ but this credit shall apply only to such subjects as he 
has successfully completed^ provided the course of instruction in said 
agricultural college, in the subjects for which credit is sought, is similar 
and equal to the minimum standard of requirements in the course indi- 
cated in these regulations. 

2. A graduate of a reputable college of human medicine on presenta- 
tion of a diploma from such college may be given a time credit of one 
year, but this credit shall apply only to such subjects as he has success- 
fully passed, provided the course of instruction in said medical college 
in the subjects for vrhich credit is sought is similar and equal to the 
minimum standard of requirements in the course indicated in these 
regulations. 

REGULATION XVIII.— One Graduation Period Only 

No veterinary college shall have more than one graduation period 
yearly, nor shall diplomas be issued except at the close of the regular 
college year. 

REGULATION XIX.— Requirements for Graduation 

1. A candidate for graduation shall have attained the age of 21 years 
and attended three full college years in a veterinary college herein rec- 
ognized (except as otherwise provided in Regulations XVI and XVII) ; 
the last year of attendance must have been at the college to which he 
applies for graduation. 

2. He must have successfully completed the course of study and 
passed all the final examinations in the subjects indicated in these regu- 
lations. 

3. If he fails to pass satisfactorily in subjects representing in time 
25 per cent or more of his senior year, these subjects must again be taken 
in full with a succeeding class before he can be graduated. 

REGULATION XX.— Information for Department of Agriculture 

1. All veterinary colleges shall promptly furnish to the Department 
of Agriculture a copy of their annual announcements and of all other 
publications relative to the courses of instruction offered. 

2. They shall also furnish: (1) Not later than twenty days after the 
opening of the first session of each college year, a complete list of their 
matriculates by classes; and (2) within ten days after the close of the 
college year, a complete list of the last graduating class. 



GUIDE FOR MEAT INSPECTORS 253 

REGULATION XXI.— Eligibility for United States Civil-Service 

Examination 

Graduates of the accredited veterinary colleges herein listed shall be 
eligible at all times for the United States civil-service examination for 
employment as veterinary inspectors in the Bureau of Animal Industry, 
subject to the other requirements of the civil-service rules as to fit- 
ness, etc. 

REGULATION XXII.— Not Eligible to Civil Service 

Hereafter no undergraduate or other person who has not received a 
diploma from an accredited veterinary college shall be permitted to take 
the civil-service examination for the position of veterinary inspector. 

REGULATION XXIII.— Supervision of Veterinary Colleges 

The Department of Agriculture shall maintain such supervision of 
the work of the veterinary colleges as shall enable it to secure the re- 
quisite information to determine whether such colleges are faithfully 
complying with the minimum standard of requirements indicated in these 
regulations. 

REGULATION XXIV.— List of Accredited Veterinary Colleges 

The following list of institutions is approved in lieu of the one 
previously in force. There will be added thereto, as occasion may arise, 
upon recommendation of the Department of Agriculture or upon proof 
made to the Civil Service Commission that any school or college has 
qualified as provided in these regulations for eligibility, any other veteri- 
nary schools or colleges whose courses of study are found to be satisfac- 
tory to the Department or to the Commission according to the standards 
herein established.a 

Chicago Veterinary College. 
Cincinnati Veterinary College. 

Colorado State College of Agriculture and the Mechanic Arts, Veteri- 
nary Department. 

Indiana Veterinary College. 

Iowa State College, Veterinary Department. 

Kansas City Veterinary College. 

Kansas State Agricultural College, Veterinary Department. 

McKillip Veterinary College. 

New York-American Veterinary College. 

New York State Veterinary College. 

Ohio State University, College of Veterinary Medicine. 

San Francisco Veterinary College. 

a The colleges are arranged in alphabetical order. 



254 GUIDE FOR MEAT INSPECTORS 

State College of Washington^ Veterinary Department. 

United States College of Veterinary Surgeons. 

University of Pennsylvania^ Veterinary Department. 

The Grand Rapids Veterinary College is excluded until it complies 
with these regulations, except as follows: Those graduates who have 
studied veterinary science at this college for three years may be admit- 
ted to examinations. 

The Ontario Veterinary College is excluded until it complies with 
these regulations, except as follows: Those graduated during or prior to 
1897 may be admitted to examinations. 

Graduates of the following-named colleges, which are not now in 
session, will be admitted to examinations : 

Columbian University, Veterinary School, Washington, D. C. 

Harvard University, School of Veterinary Medicine, Boston, Mass. 

McGill University, Veterinary Department, Montreal, Canada. 

National Veterinary College, Washington, D. C. 

Graduates of the following-named foreign colleges will be admitted 
to examinations: 

Glasgow Veterinary College, Glasgow, Scotland. 

Royal Veterinary College, London, England. 

Royal Veterinary College of Ireland, Dublin, Ireland. 

Royal (Dick) Veterinary College, Edinburgh, Scotland. 

The New Veterinary College, Liverpool, England. 

Veterinary College of Lemberg, Austria. 

The initial salary for meat inspectors is $1,000 per year. Per- 
sons who are qualified for either of these positions, and who wish to 
enter the inspection service, should address a request to the Civil 
Service Commission, Washington, D. C, for information regarding 
times and places for holding examinations. At times there are not 
enough applicants to fill the vacancies, and those who pass the 
veterinary inspector examination are almost certain to receive an 
appointment if their personal qualifications are satisfactory. The 
work of the inspector is arduous and requires great skill and tact, 
but the prospects for the industrious and conscientious man are 
always good. 



INDEX 



Accredited veterinary colleges 253 

Actinomycosis ....1(>, 134, 179-181, 215 

Age, determination of 62 

Age, recognition of 91 

Agricultural colleges, veterinary 

science in 252 

Air-bladder mesentery 121 

Anatomy, exterior 48 

Anemia 136 

Animal parasites 139 

Antemortem inspection — 1, 61-76, 

213, 227 

Anthrax 74, 189i 214 

Appeals 239 

Arteries 34 

Autointoxications 138 

Axillary glands 44 

Bacteria in the blood 54 

Bacteria in the lymph 57 

Beef measle worm 154 

Blackleg 74, 190, 214 

Bladder 26 

Bladder, diseases of 124 

Bleeding T^ 

Blood 36 

Blood, circulation of 54 

Blood, diseases 136 

Bones, articulation of 6 

Bones, description of 3-6 

Bones, diseases of 132 

Bones of different animals 6 

Bot flies 141 

Brain, diseases of 131 

Brands 221 

Bribery 210 

Calcereous deposits 134 

Calculi 124 

Canned meats, inspection of 200 

Canning meat 228 

Capillaries 34 

Carcass _ 207 

Carcasses when not inspected ante- 
mortem 227 

Caseous lymph-adenitis 179,215 

Cattle, slaughtering 80 

Certificates for transportation 231 

Cervical glands 43 

Chemicals 227 

Circulatory apparatus 'i'i 

Circulatory diseases 126 

Civil service examinations 242 



Coat in diseases 71 

Coital exanthema 181 

Color as identification mark 67 

Color due to feed 103 

"Condemned" rooms 220 

Connective tissue, function of 52 

Counterfeiting tags, etc 238 

Curing meat 228 

Curriculum, veterinary 246 

Cutis, diseases of 109 

Cuts of meat 83 

Cysticercus bovis, see Cysticercus 
inermis 

Cysticercus cellulosae 158, 217 

Cysticercus inermis , 154, 217 

Cysticercus tenucollis 114, 122, 

143, 156, 161 

Cystitis, 124 

Dead animals, disposal of 195 

Death, effect in meat 2)^ 

Demodex folliculorum 218 

Diamond skin diseases 184, 218 

Dicrocaelium lanceolatum 145 

Digestion S3 

Digestion in health 59 

Digestive apparatus H 

Digestive organs in disease 71 

Diphtheria of calves 75, 189 

Discolorations 107 

Diseased meat, disposal of 214 

Diseases and condemnation 214 

Diseases, classification of 109 

Diseases, common symptoms 74 

Diseases, detection of 69 

Diseases found in inspection. . .102-195 

Diseases, infectious 166-194 

Downers 195 

Dressed weight 90 

Dropsy 137 

Dyes 227 

Eclinococci 143, 148 

Echinococcus polymorphus 148 

Education of inspectors 241-254 

Emaciation 103, 218 

Endocarditis 127 

Epicarditis 126 

Esophagus, diseases of 118 

Examinations, civil service 242 

Exanthema, coital 181 

Exempted institutions 208 

Export stamps 229 



256 



INDEX 



Fasciola hepatica 145 

Fasciola magna 145 

Fetuses 103 

Fetuses, mummified 124 

Fluke worms 122, 143, 145 

Follicle mites 141 

Foot-and-mouth diseases ,74, 182 

Fractures 105, 132 

Functions of animal body 52-60 

Gait in disease ^ 70 

Gait of animals 58 

Genito-urinary apparatus 24 

Genito-urinary diseases 122 

Gid worm 131, 145 

Glands, lymphatic 39-47 

Graduation in veterinary science.. 252 

Granular eruption 110 

Health, evidences of 58 

Heart, 33, 36 

Heart, disease of 126 

Hemorrhages 105 

Hemorrhagic septicemia 190,214 

Hepatic glands 42 

Hog Cholera 192, 214 

Hogs, slaughtering 81 

Hydatids 148, 158, 217 

Hydremia 137 

Hypostasis of blood . . . ; 36 

Icterohematuria 194 

Icterus 137 

Identifying animals 62 

Immaturity 102, 218 

Inedible products 230 

Infectious diseases 166-194 

Inflammations 107 

Inguinal glands 45 

"Inspected and passed" tag. . .200, 206 

Inspection, antemortem 61-76 

Inspection, conditions noted in . . . 99 

Inspection law 198 

Inspection of meat, purpose of . . . . 1 

Inspection, order of 97 

Inspection, parts examined in 96 

Inspection regulations 205-239 

Inspection, routine of 93-101 

Inspection, state and municipal... 239 

Inspectors, assignment 209 

Inspectors' assistants 206 

Inspectors, duties 199 

Inspectors, educational require- 
ments _ 241-254 

Inspectors in charge 205 

Integument 48 

Intestines 12 

Intestines, diseases of 119 

Intoxications 138 

Jaundice 137 

Jewish method of slaughter 77 



Kidneys - 24, 31 

Kidneys, diseases of 122 

Kemneys, function of 53 

Kidneys, function of 53 

Knives for inspector 95 

Labels, trade 223 

Laboratory inspectors 206 

Larynx, diseases of Ill 

Law concerning meat inspection.. 198 

Leukemia 138 

Lime deposits 106 

Live weight 90 

Liver 19, 22 

Liver, diseases of 122 

Lung worms 152 

Lungs 9 

Lungs, diseases of Ill 

Lungs, function of 52 

Lymph circulation 56 

Lymph glands 39-47 

Lymph glands, diseases of 130 

Lymphatic system 37 

Malignant epizootic catarrh. .. .193-214 

Malignant epizootic catarrh,. ..193, 214 

Mammitis 125, 217 

Mange of cattle 141, 217 

Matriculation in veterinary col- 
leges 245 

Meat, changes in 91, 195 

Meat, cuts of 83 

Meat food products 207 

Meat inspection law 198 

Meat inspectors, 206, 244 

Meat poisoning 188, 217 

Meat preservation 196 

Meat, tanking 196 

Meat, uninspected 237 

Mediastinal glands 42 

Medical colleges, veterinary sci- 
ences in 252 

Medical meat products 207 

Melanosis 106, 218 

Meningitis 131 

Mesenteric emphysema 121 

Mesenteric glands 42 

Mesentery 18 

Miescher's sacs 119,136, 141 

Milk fever 138, 218 

Mixture 207 

Mouth 11 

Mouth, diseases of 116 

Municipal meat inspection 239 

Muscles 6 

Musculature, diseases of 134 

Musculature, parasites in 141 

Necrotic stamatitis 189 

Nervouse diseases 131 

Nervous system 33 



INDEX 



257 



Nostrils, diseases of Ill 

Number, official 208 

Nutritive conEdition 58 

Nutritive condition in disease.... 69 

Odor due to drugs 104 

Odor due to feed 104 

Official establishment 206 

Organs, normal character of 3-51 

Osteomalacia 132 

Ovaries 32 

Ovaries, diseases of 124 

Pancreas 24 

Pancreas, diseases of 122 

Parasites 139 

Parasitic icterohematuria 194, 217 

Parturient paresis 138 

Patrolmen 206 

Pentastomes 143, 154 

Pericarditis 126 

Pericardium 33 

Peritoneum, diseases of 121 

Pharyngeal glands 43 

Pharynx, diseases of 118 

Physiology 52-60 

Pickling meat 228 

Pitchy mange 110 

Pithing 78 

Pleura, disease of 115 

Pleuropneumonia 191 

Pneumonia 112 

Poll ax ■ 79 

Popliteal glands 45 

Portal circulation 56 

Postmortem inspection 1, 213 

Precrural glands 44 

Pregnancy 218 

Prescapular glands 43 

Preservatives 196, 227 

Pulmonary circulation 56 

Pulmonary glands 41 

Pyemia 187, 214 

Rabies 191, 214 

Rachitis 132 

Railroad sickness 218 

Regulations for inspections ...205-239 

Reinspection 225 

Renal capsule 24 

Renal glands 42 

"Rendered into lard or tallow",... 206 

Rendering 228 

Reports, of inspection 238 

Reproductive organs 32 

Respiration in diseases 73 

Respiration, normal 60 

Respiratory apparatus 8 

Retail butcher, exemption of 208 

"Retaining" rooms 219 

Ruminants, digestion in 53 



Ruptures 105 

Salivary glands . 24 

Sanitation 210 

Scabies 139 

Scalded hogs 218 

Scalpels for inspector 95 

Schectering 77 

Septicemia 87, 214 

Sex, recognition of 91 

Sexual maturity 54 

Sexual organs 32 

Sexual odor 54, 104 

Sheep scab 139, 217 

Sheep, slaughtering 80 

Shipping, certificates 231 

Skeleton '. 3-6 

Skeleton, diseases of 132 

Skin 48 

Skin, diseases of 109 

Skin, function of 57 

Skin in disease 70 

Skin in health 59 

Skin, parasites of 139 

Slaughtering, methods, etc 77-92 

Spleen 47, 57 

Spleen, diseases of 131 

Splenic glands 42 

Spotted kidney 123 

Stamps 221 

Stamps for export 229 

State meat inspection 239 

Stomach 12, 19 

Stomach, diseases of 119 

Stomach worms 120 

Stunning animals 79 

Submaxillary glands 43 

Supramammary glands 45 

Swine erysipelas 75, 183 

Swine plague 185, 214 

Taenia Coenurus 145 

Taenia echinococcus 148, 165 

Taenia marginata 143 

Taenia saginata 154 

Taenia solium 158 

Tag, inspection 200, 221 

Tank cars 227 

Tank rooms 220 

Tanking condemned meat 196 

Teeth and determination of age. . . 63 

Temperature in disease 74 

Temperature, normal 60 

Teratological conditions 106 

Testicles, diseases of 124 

Tetanus 188, 214 

Tsxas fever 75, 194, 217 

Tinea tonsurans 218 

Tongue 11 

Tongue, diseases of 116 



2.sS 



INDEX 



Trachea 8 

Trachea, diseases of Ill 

Trade labels 223 

Training of inspectors 241-254 

Transportation regulations 230 

Traveling veterinary inspectors... .205 

Trichina 161-165 

Tuberculosis 166-179 

Tuberculosis, generalized 215 

Tuberculosis, localized 216 

Tuberculosis, regulations regarding 215 

Tumors 108 

Tumors in muscles 135 

Udder 32 

Udder, diseases of 125 

Udder in disease .' 72 

Udder in health 59 

Uninspected meat 237 

Uremia 138 

Urethra, diseases of 124 

Uticaria 184 

"U. S. inspected and condemned".. 206 
Uterus 32 



Uterus, tuberculosis in 125 

Vagina 32 

Vagina, diseases of 125 

Vagina in disease ' 72 

Vagina in health 59 

Valves of heart, tumors on. ...... . 130 

Veins 34 

Vesicular exanthema 181 

Veterinary colleges 245-254 

Veterinary colleges, list of accred- 
ited 253 

Veterinary course 246 

Veterinary inspectors.. ..205, 242, 245 

Veterinary students 250 

Vinegar .- 207 

Viscera 8-48 

Vulva in disease 72 

Vulva in health 59 

Warble flies ._ 141 

White scours 188 

Wooden tongue 116, 180 

Yellow fat tissue 103 



